Cooking Instructions
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Step 1
Add the
Ghee (3 Tbsp)
to a medium saucepan and heat over medium heat until melted. Add the
Vermicelli Noodles (1/2 cup)
and toast, stirring frequently, until golden brown, 2 to 3 minutes.
Step 2
Add the
Garlic (1 clove)
and sauté just until fragrant, about 30 seconds. Add the
Long Grain White Rice (1 1/2 cups)
and stir to coat the grains with the ghee.
Step 3
Add the
Chicken Broth (3 cups)
and
Kosher Salt (1/4 tsp)
and bring the mixture to a boil. Cover the pot and reduce the heat to low. Simmer without lifting the cover until the rice is tender, about 20 minutes.
Step 4
Remove the saucepan from the heat and fluff the rice with a fork. Cover the pot with a clean dish towel and allow the rice to steam for 5 minutes.
Step 5
Stir in the
Italian Flat-Leaf Parsley (1/3 cup)
and
Pine Nuts (1/4 cup)
. Serve warm or at room temperature.
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