Rice Pilaf
Rice pilaf works as a side dish or a main, and the whole method fits in one pot. The rice is toasted in butter before any liquid goes in, so each grain stays separate and slightly nutty rather than clumping. Browned orzo or vermicelli adds color and a little chew. For a vegetarian pot, swap in vegetable broth, or use pine nuts instead of pasta, as is traditional in Lebanon.
Instructions
Melt the butter or margarine in a heavy, deep pan or Dutch oven over medium heat.
Add the vegetables and cook them gently until softened, without letting them take on any color. If you use the vegetables, leave out the orzo.
Otherwise, add the orzo or the broken vermicelli and cook, stirring constantly, until the pasta turns golden brown.
Stir in the rice until every grain is coated with butter, then let it cook in the butter for a minute or two.
Pour in the boiling chicken broth and add the salt.
Turn the heat down to a low simmer, cover the pan, and cook for 25 minutes, until all the liquid has been absorbed.
Fluff the rice gently with a fork, then leave it to stand, covered, for 15 to 20 minutes before serving.
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