Side dishe for 7

Rice Pilaf (7 servings)

Name: Rice Pilaf (7 servings)
Total time: 65 min
Yield: 7 servings
Cuisine: Middle Eastern
Ingredients: 1 large knorr chicken bouillon cube; 1/4 cup boiling water; 2 cups long grain rice; 1/2 cup pine nuts or slivered almonds; 2 tbsp olive oil; 1 cup vermicelli; 32 oz chicken broth; 1/4 tsp pepper; 2 tbsp butter; fresh parsley

$3.74for 465 minServes 7

Rice and vermicelli toast with nuts, then simmer in chicken broth until fluffy and finish with butter and parsley.

Photo: gonnawantseconds.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Broth, 33 oz$0.07/oz typical	33 oz	$2.33Typical price
	Rice, 13 oz$0.08/oz typical	13 oz	$1.04Typical price
	Nuts and seeds, 2.25 oz$0.70/oz typical	2.25 oz	$1.57Typical price
	Ramen and Asian noodles, 3.5 oz$0.18/oz typical	3.5 oz	$0.63Typical price
	Butter, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.37Typical price
Total for the servings shown		$6.54

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Swap rice for quinoaabout $0.12/oz more at typical prices

Pantry staples you likely have

Olive and cooking oil

Not included in the cost.

65 minstart to table
Mediumdifficulty
7servings as written
$typical cost tier

Middle Eastern Budget Side dishes

Typical price

$0.93 per serving$3.74 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 large knorr chicken bouillon cube
1/4 cup boiling water
2 cups long grain rice
1/2 cup pine nuts or slivered almonds
2 tbsp olive oil
1 cup vermicelli
32 oz chicken broth
1/4 tsp pepper
2 tbsp butter
fresh parsley

Steps

Dissolve the bouillon cube in the boiling water and set it aside.
Heat olive oil in a large 4-quart pot over medium heat, then toast the pine nuts or almonds for 2 to 3 minutes.
Add vermicelli and rice, then cook for 4 to 5 minutes, stirring until lightly golden.
Pour in the chicken broth, bouillon mixture, and pepper, then bring the pot to a boil.
Cover, reduce the heat to low, and simmer for 20 minutes without stirring.
Remove the pot from the heat, stir in butter and parsley, cover, and rest for 10 minutes before fluffing.