SHISH KEBAB STICKS RECIPES

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PILAF WITH VERMICELLI RECIPE | BON APPéTIT



Pilaf With Vermicelli Recipe | Bon Appétit image

This recipe takes its cue from Nadia’s mother’s pilaf. Dry vermicelli is toasted in lots of butter to create extra nutty flavor and richness, a method used in pilaf traditions across communities.

Provided by Nadia Owusu

Yield 4 - 6 Servings

Number Of Ingredients 5

4 Tbsp. unsalted butter
2 oz. angel hair pasta or vermicelli, broken into 1"–2" pieces (about ¾ cup)
1½ cups basmati or other long-grain white rice, rinsed well
2¼ cups low-sodium chicken broth or water
Kosher salt

Steps:

  • Melt butter in a large saucepan over medium heat. Add pasta and cook, stirring often, until golden brown and very fragrant, about 4 minutes. Add rice and gently stir to coat in butter. Add broth and a big pinch of salt, increase heat to medium-high, and bring to a simmer. Stir once, then cover and reduce heat to low. Cook until broth is absorbed and rice is tender, 18–20 minutes. Remove from heat, uncover, and fluff rice gently with a fork. Cover and let sit 5–10 minutes before serving.

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