Lebanese Rice Pilaf

LEBANESE PILAF

3 tbsp. butter

1 c. crumbled vermicelli or coil fideo

1 tsp. salt

Pepper

½ c. pine nuts, sunflower seeds (shelled), currants, slivered almonds; optional

2 c. long grain white rice, dry

4 c. water or chicken broth

1 lg. saucepan with tight fitting lid

Melt butter over low heat. Add vermicelli or fideo, salt, and pepper; saute until lightly browned. Add any optional ingredients and saute about 1 minute more. Add rice and saute, stirring, about 2-3 more minutes. Add water or broth, stir, raise heat and bring to a boil. Cover; lower heat to lowest possible setting and cook for 20 minutes. Do not lift lid! After 20 minutes, remove from heat; crack lid and let set for 5 minutes. Stir and serve. Serves 8. Melt butter over low heat. Add vermicelli or fideo, salt, and pepper; saute until lightly browned. Add any optional ingredients and saute about 1 minute more. Add rice and saute, stirring, about 2 to 3 more minutes. Add water or broth, stir, raise heat and bring to a boil. Cover; lower heat to lowest possible setting and cook for 20 minutes. Do not lift lid! After 20 minutes, remove from heat; crack lid and let set for 5 minutes. Stir and serve. Serves 8.

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