Basmati Pilaf with Vermicelli and Onions

This is a version of arroz con fidellos (rice with pasta). Fidellos is a thin Sephardic pasta similar to angel hair or vermicelli.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 19%
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.1g
  • Carbohydrate: 25.2g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 289mg
  • Calcium: 10mg

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Basmati Pilaf with Vermicelli and Onions Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy