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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.
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.
Chicken Broth (3 cups)
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.
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.
Stir in the
Italian Flat-Leaf Parsley (1/3 cup)
Pine Nuts (1/4 cup)
. Serve warm or at room temperature.
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