Rice Pilaf With Raisins and Almonds

The topping used here is also available as a standalone recipe: Buttered Raisin & Almond Topping (Rice Pilaf).

Ingredients

• 5-6 tablespoons (75-90 ml) butter
• 4-5 ounces (115-140 g) dried vermicelli or egg noodles
• 2 cups (480 ml) long-grain white rice
• 1 quart (950 ml) vegetable, chicken or turkey broth
• 1 teaspoon (5 ml) sea salt and 1/2 teaspoon (2.5 ml) white or black pepper
• ½ cup (120 ml) coarsely chopped almonds
• ½ cup (120 ml) coarsely chopped golden or black raisins
• ½ cup (120 ml) frozen petite peas (optional)
• 2 tablespoons (30 ml) chopped fresh parsley

Method

1. In a 5- to 6-quart (5.68 L) pan over medium heat, melt 4 tablespoons (60 ml) butter. Break or crush the vermicelli into 1-inch (3 cm) lengths.
2. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
3. Add the broth, salt, and pepper. Bring to a full boil over high heat, then cover, reduce the heat to low, and simmer until the rice is tender to the bite, about 20 minutes.
4. Meanwhile, in a sauté pan over medium heat, melt the remaining 1 or 2 tablespoons (30 ml) 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 the heat.
5. Stir the peas, if using, and the parsley into the rice. Cover and simmer until the peas are hot, about 3-4 minutes.
6. Pour the pilaf into a serving bowl or onto a platter and sprinkle the raisin and nut mixture over the top. (Diced dried dates, figs, apricots, or chopped walnuts may also be used in this topping.)