Rice Pilaf with Vermicelli and Mushrooms

From Cook's Country | February/March 2010

Why this recipe works:

To prevent our Rice Pilaf with Vermicelli and Mushrooms from becoming sticky, we rinsed the grains to rid them of excess starch before cooking. Tasters thought beef broth alone was overpowering, but a mixture of broth and water delivered a great balance of flavor. To infuse the broth with… read more

To prevent our Rice Pilaf with Vermicelli and Mushrooms from becoming sticky, we rinsed the grains to rid them of excess starch before cooking. Tasters thought beef broth alone was overpowering, but a mixture of broth and water delivered a great balance of flavor. To infuse the broth with earthy mushroom flavor, we added the dried porcini mushrooms directly to the warm liquid.

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Serves 4 to 6

Ingredients

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