San Francisco Pilaf

1. 1

   Combine the chicken broth, butter, salt and pepper in a medium saucepan over medium-high heat.

2. 2

   Bring to a simmer, cover, then hold at a low simmer over medium-low heat.

3. 3

   Meanwhile, heat the olive oil over medium-low heat in a high-sided, lidded saute pan.

4. 4

   Add the vermicelli and cook, stirring constantly, until golden brown all over, 5 to 6 minutes.

5. 5

   Add the rice and cook, stirring, until the grains turn from pale white to bright white, 5 to 7 minutes.

6. 6

   Carefully pour the simmering broth mixture over the rice and vermicelli.

7. 7

   Scrape down the sides of the pan, making sure that all of the rice is submerged in broth.

8. 8

   Bring to a low simmer, cover and cook for 15 minutes.

9. 9

   Remove the lid and continue cooking until all of the liquid is absorbed, about 5 more minutes.

10. 10

    Add the parsley and fluff the pilaf with a fork.

11. 11

    Season with salt and pepper.

12. 12

    Transfer to a serving dish and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.