Rice Pilaf

INGREDIENTS:

1 1/2 cups basmati or long-grain rice

2 tablespoons butter

1 small onion, minced (about 1/2 cup)

2 garlic cloves, finely minced

1/2 teaspoon cumin

1/2 teaspoon coriander

4 ounces spaghetti or vermicelli, broken into 1-inch pieces (about 1 cup)

3 1/4 cups water 

1 1/2 teaspoons table salt

Ground black pepper

DIRECTIONS:

Place the rice in a medium bowl and add enough water to cover by 2 inches; using your hands, gently swish grains to release excess starch. Carefully pour off the water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice and set aside. In a large saucepan, melt the butter. Add the onion and saute for 3-4 minutes, until softened but not browned. Add the garlic, cumin and coriander and cook for another 30 seconds. Add the rinsed and drained rice and the broken, uncooked noodles. Cook, stirring, for another 2-3 minutes until lightly browned. Stir in the water and salt and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 16-18 minutes. Remove the pot from the heat, take off the lid and place a kitchen towel folded in half over saucepan; replace the lid. Let the rice stand 10 minutes; fluff with a fork and serve.

From www.melskitchencafe.com