Wednesday, February 24, 2010

Toasted Almond Rice Pilaf

1/2 c. butter
1 1/2 c. white long grain rice
1 c. vermicelli pasta, broken into pieces
3 c. chicken broth
1 c. water
1/2 tsp. salt
1/3 c. sliced almonds, toasted

Melt butter in saucepan. Add rice and pasta and saute until golden brown. Add chicken broth and water. Bring to a boil. Reduce heat and cover. Simmer for 20 minutes. Remove from heat. Season with salt and toss in toasted almonds.

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