Classic Rice Pilaf with Edamame

http://www.gazettenet.com/2012/03/10/classic-rice-pilaf-with-edamame?SESSb4062efcbd56366e8d3c43f5bffa406d=gnews

Serves 4 to 6

½ cup vermicelli noodles

6 tablespoons (¾ stick) unsalted butter

1 cup jasmine or other long white rice

1 teaspoon salt

½ teaspoon freshly ground black pepper

10 ounces (about 2 cups) frozen shelled edamame

¼ cup chopped fresh dill

1¾ cups vegetable broth

¼ cup water

Preheat an oven to 350 degrees. Arrange the vermicelli on a heavy baking sheet and bake until golden brown, stirring occasionally, about 5 minutes. Remove from the oven.

Melt the butter in a medium saucepan over medium-low heat. Stir in the rice and toasted vermicelli. Stir in the salt, pepper, edamame, dill, vegetable broth and water. Increase the heat to high and bring the liquid to a boil. Cover, reduce the heat to low and simmer gently until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a fork. Transfer to a bowl and serve.