Quick & Easy

Pilaf with pine nuts, currants and vermicelli

pilaf with pine nuts, currants and vermicelli



1.Heat oil in medium heavy-base saucepan; cook onion, garlic and spices, stirring, until onion is soft. Add rice; stir until rice is coated in spice mixture. Stir in stock, bring to a boil; simmer, covered with tight-fitting lid, 12 minutes.
2.Meanwhile, heat medium frying pan; toast pine nuts and vermicelli in melted butter, stirring, until just lightly browned.
3.Remove rice pilaf from heat; stand, covered, 10 minutes. Just before serving, stir in vermicelli, nuts, currants and parsley.

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