- 6 Tablespoons butter
- 5 Ounces dried vermicelli
- 2 Cups long-grain white rice
- 1 Quart fat-skimmed vegetable broth
- 1 Teaspoon sea salt
- 1/2 Teaspoon white or black pepper
- 1/2 Teaspoon ground allspice
- 1/2 Cup coarsely chopped almonds
- 1/2 Cup California raisins, coarsely chopped
- 1/2 Cup frozen petite peas
- 2 Tablespoons chopped fresh parsley
- 1 Teaspoon fresh lemon juice
In a 5 to 6 quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicilli. Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
Meanwhile, in a saute pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat. Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top.
Note: This recipe created by Christine Vartanian Datian was published in the New York Times 2014 Thanksgiving Food Blog. See recipe here.