Buttery Rice with Vermicelli

This rice pilaf is a good complement to shish kabobs.

by Pat Savoie

2              cups  long-grain rice — uncooked
1               tsp butter
1/2          cup  vermicelli — uncooked
3              cups  chicken or veggie broth
1              onion
2              stalks of celery
1/2          green or red bell pepper
1/2          teaspoon  salt
1/2          teaspoon  pepper
1              tablespoon  butter
1/4          cup  almond — sliced
1/2          cup  golden raisins
1/2          cup dried cranberries

Combine rice and water to cover in a large bowl.  Scrub rice with hands: drain.  Repeat procedure 4 times or until water is no longer cloudy.  Soak rice in water to cover 3 hours: drain.  (soaking and scrubbing rice creates fluffy, non-sticky rice)

Melt butter in a saucepan and add pasta.  Saute 5 minutes or until golden.

Add rice: cook, stirring constantly, 1 minute.  Stir in broth, salt and pepper: bring to boil.  Cover, reduce heat, simmer 20 minutes.  Spoon into a serving dish.  Drizzle with almond butter.

Almond-Raisin Butter:  Melt butter in a skillet: Add almonds, cook, stirring constantly 5 minutes or until lightly browned.  Stir in raisins:  Remove from heat.

*If you would like to cook the rice in the microwave, combine the rice, noodles, and broth in a microwave rice cooker and cook.  Saute the vegetables while this is cooking.

* Use vegetable broth to make this vegetarian.