Rice Pilaf

1. 1

   Heat the butter in a large skillet.

2. 2

   Add the onion and saute over medium heat until it is a light golden color.

3. 3

   Add the vermicelli, rice and pine nuts.

4. 4

   Continue to saute for 2-3 minutes, stirring to coat all with the butter.

5. 5

   Add the chicken broth and bring to a boil.

6. 6

   Cover, reduce heat and simmer on low heat for 18-20 minutes (do not lift the lid before 18 minutes).

7. 7

   Uncover the pan and fluff the pilaf.

8. 8

   You can make this ahead and reheat it in the oven or microwave.

No additional tips available.