CHEF V'S FLUFFY RICE PILAF
Having tasted many bland rice pilaf recipes, I created this family favorite. By substituting water with Chicken Broth and adding some boulion to it, this really enhances the buttery pilaf that will become your family favorite. My technique will surprise you, but it is delicious. Serve with TriTip, chicken breast, steak etc.
Provided by V Seward @Vseward
Categories Rice Sides
Number Of Ingredients 9
Steps:
- Pour canned chicken broth in measuring cup add water to make 4 cups, then add 2 tbls water.
- Add powdered chicken boulion to broth along with salt and pepper. Microwave for 6 minutes while preparing the rice.
- Add 3 tbls olive oil to dutch pan on med-high heat. Once it starts to get hot add Fideo pasta (or broken vermicelli). Keep stirring until it starts to brown. Slice butter into 4 tbls and add to pan. Add 2 cups rice and continue to brown. (This will stop the pasta from getting too brown). At this point, you should hear your microwave telling you the broth is ready.
- CAREFULLY -- (very important) pour into pan slowly. Once all the broth is in, stir and bring the mixture to a boil. Once you see the mixture thickening, put a lid on it, adjust temperature to simmer and set timer for 25 minutes! Once your timer goes off, turn heat off and do not take the lid off the pot. Let it sit for at least 5 minutes before removing the lid.
- Fluff with a fork and serve.
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