Mushroom Pilaf
1/2 cup (1 stick) ButterIn a large lidded skillet, melt butter and brown vermicelli in open skillet on high heat until light brown. Add mushrooms and continue stirring until mushrooms are sauted and vermicelli is golden brown. Stir in rice, then chicken broth, salt, pepper and parsley. Bring to a boil then cover with lid and turn down heat to lowest setting. Simmer 20 minutes (Do NOT lift lid during cooking no matter how tempted you are!). Fluff with fork just before serving.
1 cup Angel Hair Vermicelli (crushed)
2 cups diced Mushrooms
2 cups white Rice
32 Oz. (1 qt) Chicken Broth
1 tsp. Salt
1/4 tsp. Pepper
2 Tbsp. chopped Parsley (optional)
Recipe Tips:
- Use long grain rice for dryer rice or medium grain rice for moister rice (or mix them 1/2 & 1/2 if you have both).
- Half a cube of butter can be substituted for a full cube with good results.
- Great inexpensive dish for potlucks. Keeps warm for hours in a small (6-pack style) ice chest.
- Variations: Use cut 'Fideo' (thin vermicelli) which can usually be found in the Mexican food section of the grocery store in 7 oz. bags for about 25 cents. They are extra thin and already crushed & ready to go. Or for chewier pilaf, use linguini for the pasta (break into 1" pieces).
Use [Back] button on browser to return to 'King-Oh' Recipes