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Ingredients
1/2 Cup vermicelli, crumbled into 1" long pieces
1/2 Cube butter
1 Cup Basmati rice
2 Cups chicken broth
2 Shallots, minced
1/2 Teaspoon crushed garlic
1 Teaspoon salt
1/2 Teaspoon pepper
Instructions
Add vermicelli and butter in a deep, covered pan suitable for cooking rice. Heat until the vermicelli is golden brown. Add rice, chicken broth, shallots, garlic, salt & pepper and mix well. Bring to a boil, lower heat and simmer for 25 minutes until rice is cooked. Remove from heat and let sit a few minutes. Stir the pilaf and serve.