Monday, April 21, 2008

Rice Pilaf

Sometimes you just need a good side dish. My family loves this rice. It goes especially well with chicken. It also tastes really good with a cream sauce poured over it (for example, any sauce with cream of mushroom as it's base). Some of our favorite things to serve this with are lemon chicken, flank steak, any steak for that matter, and chicken parisean (I'll post that recipe later).

1 cube butter
2 handfuls vermicelli (about 1/2 cup)
5 cups water
2 cubes chicken bullion
2 cups rice
2 tsp rosemary
1/4 cup sliced almonds

Melt the butter in a pan. Saute the vermicelli until it turns golden brown. Add water. (Be careful, it will splatter at first.) Add remaining ingredients and simmer for 15-20 minutes until rice is soft.

I like this recipe because I usually have everything on hand to make it. So long as you are stocked up on vermicelli and almonds, the rest is common pantry ingredients. It's sooo much better than rice pilaf out of the box and just as easy!

Uncommon ingredient of the day: Vermicelli.

You can find it in the pasta aisle. Sometimes it can be tricky to find, so I'll use angel hair instead and just break it into inch long pieces.