Herbed Basmati Rice-Vermicelli Pilaf

Pair your favorite entree with this side dish rice pilaf recipe. Basmati rice is mixed with bite-sized pieces of angel hair pasta for a complex texture and plenty of carbohydrates to soak up the fresh herb flavors.

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  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 20 mins

Herbed Basmati Rice-Vermicelli Pilaf

Directions

  1. In a large saucepan heat butter over medium heat until melted. Add rice, pasta, and onion; cook for 4 to 5 minutes or until pasta is lightly browned and onion is almost tender, stirring occasionally. Carefully add broth, the water, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper.
  2. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until rice is tender and broth is absorbed.
  3. Fluff rice mixture with a fork. Stir in parsley and thyme. If desired, gently stir in dried cranberries. Season to taste with additional salt and pepper.

From the Test Kitchen

*Tip:

To finely break the angel hair pasta, first use your hands to break 3 ounces pasta into short lengths into a heavy resealable plastic bag. Using the bottom of an unopened heavy can, crush the pasta into 1/2- to 3/4-inch pieces.

Tip:

If you don't have dried cranberries on hand, try swapping in another kind of dried fruit. Snipped apricots, golden raisins, chopped dates, or tart cherries are all good choices.

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Nutrition Facts (Herbed Basmati Rice-Vermicelli Pilaf)

  • Per serving:
  • 289 kcal ,
  • 9 g fat
  • (6 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 24 mg chol. ,
  • 620 mg sodium ,
  • 46 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 5 g pro.
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