Monday, March 17, 2008

Rice Pilaf

1 c long grain rice
1/4 c vermicelli, broken into small pieces
1/4 c butter
2 1/4 c water
2 t chicken bullion
1 bay leaf
salt & pepper to taste

Melt butter in a pan. Add vermicelli and brown on medium heat. Add rice and brown a bit more. Add water, bullion, bay leaf, and a couple of shakes of salt & pepper. Bring to boil. Cover and simmer for 20 minutes or according to rice package directions or until all the water is absorbed.

This is a great side with any meat, chicken or fish entrée. My mom also likes to add diced bell peppers or mushrooms before cooking to add another flavor dimension.

Now you don't have to buy a box with a mystery flavor packet and a piddly amount of rice again! Enjoy!
Printable Recipe

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