Rice Pilaf with Vermicelli and Mushrooms

By Foodiewife

Ingredients

• 1 1/2 cups long-grain rice
• 2 cups water
• 1 1/4 cups low-sodium beef broth
• 1/4 ounce dried porcini mushrooms , rinsed and chopped
• Salt and pepper
• 3 tablespoons unsalted butter
• 4 ounces vermicelli , broken into 1-inch pieces
• 1 small onion , chopped fine
• 1 pound cremini mushrooms , stemmed and sliced thin
• 2 garlic cloves , minced
• 1/4 teaspoon allspice
• 1 tablespoon chopped fresh thyme
• 1 tablespoon soy sauce

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. RINSE RICE Place rice in fine-mesh strainer and rinse under cold water until the water runs clear.

2. HEAT BROTH Bring water, broth, and porcini to simmer in small saucepan over medium-high heat. Add 1 teaspoon salt. Cover and keep warm over lowest -possible heat.

3. TOAST PASTA AND RICE While broth is warming, melt 1½ teaspoons butter in Dutch oven over medium heat until foaming. Add vermicelli and cook, stirring occasionally, until browned, about 3 minutes. Transfer to small bowl and set aside. Add remaining butter to pan and heat until foaming. Add onion and cremini mushrooms and sauté until lightly browned, about 10 minutes. Stir in garlic, allspice, thyme, and soy sauce and cook until fragrant, about 30 seconds. Add vermicelli and rice and stir to coat. Cook until edges of rice grains begin to turn translucent, about 3 minutes.

4. FINISH Stir in hot porcini-broth mixture and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice and pasta are tender, about 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork. Season with salt and pepper. Serve.