Ingredients

• 1/4 cup butter
• 1/2 cup vermicelli
• 1 cup rice
• 2 1/2 cups low sodium chicken broth, preferably homemade, heated till boiling
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

Instructions

1. In 2-qt. heavy saucepan with tight-fitting lid, melt butter over medium heat until foam subsides.

2. Add vermicelli noodles and saute until dark and reddish in color.

3. Stir in rice and saute in butter until rice is fragrant and nutty in aroma.

4. Raise heat to medium-high; pour in boiling chicken broth and stir.

5. Add salt and pepper, tasting a bit of the broth to ensure desired seasoning.

6. Cover and bring to a boil.

7. Once boiling, reduce heat to keep broth at a simmer and cook for exactly 20 minutes.

8. After 20 minutes, remove cover and taste a few grains of rice for doneness. If still a bit hard, replace cover and cook for two additional minutes.

9. When rice is tender, remove pot from heat. Place a paper napkin directly on top of the pilaf and replace cover; let sit undisturbed for 5 minutes.

10. After rest-time has elapsed, remove cover, discard the paper napkin, and stir the pilaf before serving.