Basmati rice--a fluffy, long-grain variety--gives off a nutty, popcorn-like fragrance while it's cooking.
Sauté onion in hot oil in an ovenproof saucepan 5 minutes. Add minced garlic, rice, and vermicelli; sauté 2 minutes, stirring constantly. Stir in broth, salt, and pepper.
Bake, covered, at 350° for 25 minutes or until liquid is absorbed. Let stand 5 minutes. Stir in parsley.
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