4 Serves
70 Mins
Rinse the rice under cold water until the water runs clear, then drain well.
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TunisianVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
21 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
148 mg / 420 mgPhosphorus
338 mg / 1,250 mgPotassium
227 mg / 4,700 mgSodium
948 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
In a heavy-bottomed pot, melt the butter and add the vermicelli, sautéing until it turns a deep golden brown.
Add the rinsed rice to the pot and toast for 2-3 minutes until the grains are coated in fat and slightly translucent.
Pour in the hot beef broth or water, add a pinch of salt, and bring the mixture to a gentle boil.
Reduce the heat to the lowest setting, cover the pot tightly, and simmer for 18-20 minutes until the liquid is absorbed.
Remove from heat and let the pilaf stand, covered, for 5 minutes before fluffing with a fork and serving.
48
g11
g18
g
Turkish