Classic Rice Pilaf with Edamame

By nlhartman

If jasmine rice is unavailable, use basmati or another long-grain white rice. For an optional garnish, sprinkle with toasted pine nuts, diced dried apricots, golden raisins, toasted slivered almonds or unsalted pistachios.

Ingredients

• 1/2 c. vermicelli noodles
• 6 T.(3/4 stick) unsalted butter
• 1 c. jasmine rice
• 1 t. salt
• 1/2 t. freshly ground black pepper
• 10 oz. frozen shelled edamame
• 1/4 c. chopped fresh dill
• 1 3/4 c. vegetable broth
• 1/4 c. water

Details

Preparation time 20mins
Cooking time 25mins

Preparation

Step 1

Preheat oven to 350. Arrange vermicelli on a heavy baking sheet and bake until golden brown, stirring occasionally, about 5 minutes. Remove from oven.
Melt butter in a medium saucepan over medium-low heat. Stir in rice and toasted vermicelli. Stir in salt, pepper, edamame, dill, vegetable broth and water. Increase heat to high and bring liquid to a boil. Cover, reduce heat to low and simmer gently until rice is tender and liquid is absorbed, about 20 minutes(do not stir rice as it cooks). Remove saucepan from heat. Fluff rice with a large fork. Transfer to a bowl and serve.