So Martha Stewart to the rescue! I found this recipe over at Everyday Food. It's super good and super easy -- well, not as easy as a box, but close!
Rice Pilaf with Vermicelli
1 oz. angel-hair pasta
2 tbsp. olive oil
1/2 small onion, finely chopped
Coarse salt and ground pepper
2/3 cup long-grain white rice
1 can (14.5 ounces) MSPI-friendly chicken or vegetable broth
1/4 cup fresh parsley, finely chopped
Hold pasta upright in a medium bowl, and, using kitchen shears, cut into 1/2-inch lengths; set aside.
In a medium saucepan, heat 1 tablespoon oil over medium-high. Add onion; season with salt and pepper. Cook, stirring frequently, until softened and lightly browned, 3 to 5 minutes. Add rice, pasta, and remaining tablespoon oil. Cook, stirring frequently, until pasta is browned, 3 to 5 minutes.
Add broth, and bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 15 minutes. Remove from heat, and let stand 5 minutes. Add parsley, and season with salt and pepper; fluff pilaf with a fork.
1 comment:
hi!
just wanted to tell you THANK YOU for this blog! i have an 8 week old boy who i discovered has a milk/soy protein intolerance. i am nursing. as i was doing the two week "trial" i was scouring the web for recipes as i had to totally revamp the way i cook for my family. your blog has been an absolute Godsend and such a great resource for me. as you know, the initial transition of eating and trial and error is so frustrating (probably one of the most frustrating experiences of my life!!!) but having your blog and some great go-to ideas and also the links you posted were so, so helpful. just wanted you to thank you for the time it takes to update your blog- your efforts are not in vain. you are helping many people! thanks and God bless!
laura in ohio
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