In The Kitchen With April

 

Vermicelli Rice or Sehriyeli Pilav is a versatile rice dish that can change your dish from drab to dazzling.  Don’t get me wrong, I love plain rice but add in some toasted vermicelli and cook it with beef or chicken broth and the flavor meter goes up . . . way up.  The vermicelli not only gives the dish a great texture, it looks amazing.  It is an easy way to look like you spent a lot of time on a dish, when really it only takes a couple of minutes more to add it in.  So why not make the extra effort for your family or guest.  This rice is delicious served with a stew like my Turkish Beef Stew.

Vermicelli Rice or Sehriyeli Pilav

 

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Author: April Ozbilgin

Recipe type: Rice

Cuisine: Turkish

Ingredients

• 1 Cup Long Grain Rice (I use Jasmine . . . it’s the best), washed and drained
• ¼ Cup Vermicelli
• 1 Teaspoon Salt
• 2 Tablespoons Vegetable Oil
• 2 Cups Broth (Chicken or Beef, depending on what you are serving it with) or Water

Instructions

1. Saute the vermicelli in the oil until golden brown.
2. Add the rice and saute another 3 or 4 minutes.
3. Pour in the broth, add the salt and stir well.
4. Lower heat, cover and cook for 15 minutes.
5. Remove from heat and place a clean kitchen towel between the lid and the pot.
6. Let rest for 5-10 minutes. Fluff with fork and serve.
7. This dish goes great with a good stew like my Turkish Beef Stew aka Yahni. Afiyet olsun!

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