Robin’s Rice Pilaf!
This is my friend Robin Sue’s recipe… She used to have her own blog, but now just has a Facebook page called, Rockin’ Recipes In The Kitchen With Robin where she generously donates her time to help and promote other blogger’s recipes. She is funny, kind and an amazing cook! I made and served this wonderful rice to my family and they loved it! A great accompaniment to my Rustic Savory Sirloin Tip!, All I did was change the broth from chicken to beef. This is a very versatile and fun side you could serve with any meal! Drop by Robin’s page sometime! You will have so much fun!
4 tablespoons butter
1/2 cup chopped/sliced almonds ( I use salt free raw almonds)
1 cup diced sweet onion
1 cup vermicelli pasta
1 tablespoon diced garlic
1 cup uncooked white rice
4 cups chicken broth
1 tablespoon dried parsley
1 teaspoon black pepper
1 teaspoon salt
In large non stick skillet, melt the butter over medium heat.
Add the vermicelli. Cook until light brown.
Add onion and almonds. Cook until onion becomes slightly translucent. Add garlic. Cook for an additional 2 mins.
chicken broth, salt & pepper. Increase heat to high. When mixture comes to a boil, reduce heat, cover with lid, and simmer over medium low heat. Simmer mixture until rice is tender and all liquid has been absorbed, approximately 30 mins. Mix in dried parsley. Remove from heat. Let sit for 5 mins.
Then fluff with a fork adding additional parsley and chopped almonds on top if desired. Enjoy.
Shown together with Rustic Savory Sirloin Tip!