Basmati Pilaf with Vermicelli and Onions

Ingredients

• 5 teaspoons olive oil
• 3/4 cup chopped Rio or other sweet onion
• 2 cups uncooked basmati rice
• 3/4 cup (2 ounces) uncooked vermicelli, broken into 2-inch pieces
• 3 cups fat-free, less-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped green onions

Preparation

1. Preheat oven to 350º.
2. Heat oil in a Dutch oven over medium heat. Add 3/4 cup sweet onion; cook 3 minutes or until tender, stirring frequently. Add basmati rice and pasta; cook 2 minutes or until rice is opaque, stirring frequently. Stir in chicken broth, salt, and black pepper; bring to a boil. Cover and bake at 350º for 15 minutes. Remove from oven. Let stand 15 minutes. Uncover; stir in parsley and green onions.