Published by William Morrow
The secret of this pilaf is the vermicelli—thin strings of pasta that have been broken into small pieces and cooked in a generous knob of butter until toasted to a rich golden brown. Only then are the rice and currants added, and the whole thing cooked in simmering chicken broth. Perfect as a background for steamed or stir-fried vegetables or with grilled meats or fish.
Total Timeunder 1 hour
Recipe Courseside dish
Dietary Considerationside dish
Five Ingredients or LessYes
Taste and Texturebuttery, chewy, savory
- ¾ cup uncooked long-grain white rice
- 3 tablespoons unsalted butter
- ½ cup broken pieces (about ½-inch lengths) vermicelli or thin spaghetti
- 2 cups reduced-sodium chicken broth
- 2 tablespoons dried currants
- Kosher salt
Place the rice in a large bowl and add cold water to cover. Swish the rice around; drain. Repeat two more times or until the water is clear. Drain in a strainer and let stand until ready to cook.
Melt the butter in a large wide saucepan or deep skillet over medium-low heat. Add the vermicelli; cook, stirring, until the pasta is golden brown, about 10 minutes.
Meanwhile, bring the broth to a simmer in a medium saucepan.
Add the rice and currants to the pasta; stir to blend. Add the hot broth and salt to taste. Heat to a boil; stir once. Cover and cook over medium-low heat until the broth is absorbed and the rice is tender, 15 minutes. Let stand, covered, off the heat for 10 minutes before serving.
2003 Marie Simmons