Rice and Pasta Pilaf with Pomegranate and Walnuts
Why This Recipe Works
This elegant version of rice pilaf combines rice with pieces of vermicelli that have been toasted in fat to add richness and a nutty flavor. In order to produce a rice pilaf with rice as perfectly cooked as the pasta, we had to get the rice and pasta to cook at the same rate. Soaking the rice in hot water for a mere 15 minutes softened its outer coating and let it absorb water quickly. Once the pasta and rice are cooked, we let the pilaf stand for 10 minutes with a towel under the lid to absorb steam. Then we fluff it with a fork and stir in fresh herbs.