Rice Pilaf with Vermicelli and Mushrooms

Name: Rice Pilaf with Vermicelli and Mushrooms
Yield: Serves 4 to 6
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

3 comments

Appears in Cook's Country February/March 2010

Side Dishes

Rice

Mushrooms are earthy and woodsy. So why weren't they adding anything to pilaf?

SERVES4 to 6

TIME1¼ hours

WHY THIS RECIPE WORKS

To prevent our Rice Pilaf with Vermicelli and Mushrooms from becoming sticky, we rinsed the grains to rid them of excess starch before cooking. Tasters thought beef broth alone was overpowering, but a mixture of broth and water delivered a ...

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