The mystery behind — Mystery Pilaf

   Pasta (vermiceilli) is the mystery ingredient. After being broken up, the pasta is toasted in the oven before joining the rice in this pilaf.

     This is my take on a recipe from an old cookbook by Jeanne Jones.  “Diet for a Happy Heart” is a low cholesterol, low calorie cookbook (101 Productions, San Francisco, 1975).

Vermicelli is a thin variety of pasta, similar to spaghetti but thinner. If it is not available, angel hair pasta is a good substitute; regular spaghetti would also work in this recipe.

Mystery Pilaf    Makes 12 (½ cup) servings

½ cup uncooked vermiceilli broken into about 1” pieces

3 tablespoons olive oil

1 cup long-grain white rice

1 medium onion, finely chopped

6 to 8 ounces sliced mushrooms, optional

2 to 3+ cups chicken broth

2 tablespoons soy sauce

1 tablespoon fresh thyme leaves or 1 teaspoon dry thyme leaves

Chopped fresh chives for garnish, optional

1. Put vermicelli on a cookie sheet with sides and place in a preheated 400° oven. Bake until the color of the pasta becomes a rich brown, stirring occasionally — this takes just about 4 minutes. Watch carefully.
   
2. Heat the oil a low, flat Dutch oven (or a heavy skillet) add the rice, onion, and mushrooms (if using) and cook, stirring frequently, until rice is lightly browned.
   
3. Add 2 cups chicken broth, soy sauce, thyme and browned vermicelli to the rice mixture and bring the mixture to a boil. (Add more broth as needed.)
   
4. Put the lid on the Dutch oven (or the mixture can be transferred to a casserole dish with a tight-fitting lid.
5. Place in a 400° oven for 40 minutes. Check occasionally and add more broth as needed. Remove from the oven and allow to cool for 10 minutes before removing lid.
6. To make ahead and reheat: Add 2 or 3 tablespoons of chicken stock to the cold rice and mix thoroughly. Cover and heat slowly in a 300° oven for about 15 minutes.

We served Mystery Pilaf as a side for Mother's Day Dinner. Here's the menu:

Meyer Lemon Braised Chicken

Mystery Pilaf 

Tossed Salad with Celery Seed Dressing

7-Up Sour Cream Biscuits w/ Crabapple Jelly

Strawberry Delight Pie

Recipe without photos . . .

Mystery Pilaf    Makes 12 (½ cup) servings

½ cup uncooked vermiceilli broken into about 1” pieces

3 tablespoons olive oil

1 cup long-grain white rice

1 medium onion, finely chopped

6 to 8 ounces sliced mushrooms, optional

2 cups chicken broth

2 tablespoons soy sauce

1 tablespoon fresh thyme leaves or 1 teaspoon dry thyme leaves

Chopped fresh chives for garnish, optional

1. Put vermicelli on a cookie sheet with sides and place in a preheated 400° oven. Bake until the color of the pasta becomes a rich brown, stirring occasionally — this takes just about 4 minutes. Watch carefully.
2. Heat the oil a low, flat Dutch oven (or a heavy skillet) add the rice, onion, and mushrooms (if using) and cook, stirring frequently, until rice is lightly browned.
3. Add 2 cups chicken broth, soy sauce, thyme and browned vermicelli to the rice mixture and bring the mixture to a boil. (Add more broth as needed.)
4. Put the lid on the Dutch oven (or the mixture can be transferred to a casserole dish with a tight-fitting lid.
5. Place in a 400° oven for 40 minutes. Check occasionally and add more broth as needed. emove from the oven and allow to cool for 10 minutes before removing lid.
6. To make ahead and reheat: Add 2 or 3 tablespoons of chicken stock to the cold rice and mix thoroughly. Cover and heat slowly in a 300° oven for about 15 minutes.