Rice Pilaf Recipe
Ingredients
| White rice | 1 Cup (16 tbs) | |
| Vermicelli | 1/2 Cup (16 tbs), broken | |
| Slivered almonds | 1/3 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Water | 2 Cup (16 tbs) | |
| Frozen green peas | 1 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Carrot | 1/4 Cup (16 tbs), diced | |
| 1 1/2 teaspoons instant chicken bouillon granules | ||
| Salt | 1/2 Teaspoon | |
| Dried basil leaves | 1/2 Teaspoon | |
Directions
In 3-quart grill-safe casserole, combine rice, vermicelli, almonds and butter.
Remove cooking grid.
Place casserole directly on lava rock grate, arranging rocks around dish.
Cook and stir at MEDIUM with hood open until vermicelli and rice are light golden brown, about 10 minutes.
Stir in remaining ingredients.
Cover.
Reduce heat to LOW.
Cook with hood closed until liquid is absorbed and rice is tender, about 20 minutes.
Remove cooking grid.
Place casserole directly on lava rock grate, arranging rocks around dish.
Cook and stir at MEDIUM with hood open until vermicelli and rice are light golden brown, about 10 minutes.
Stir in remaining ingredients.
Cover.
Reduce heat to LOW.
Cook with hood closed until liquid is absorbed and rice is tender, about 20 minutes.
Chef
