Rice and Noodle Pilaf


  • 1 teaspoon coarse salt
  • 3 cups chicken broth
  • 2 cups long-grain white rice
  • 1 cup dried vermicelli noodles, broken into roughly 1-inch pieces
  • ½ yellow onion, chopped (about ¾ cup)
  • 3 tablespoons unsalted butter

1. Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles ar...

View full recipe at SpringPad


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