I love to have this with chicken kabobs. I add green onion tops to mine after it’s cooked. Just because that’s how I like it. I also add onions and garlic to mine, not traditional, but I think it gives it more flavor. You could also add peas at the end for flavor and color.
*1/2 yellow onion, chopped (optional)
*1 garlic clove, minced (optional)
*1 cup basmati rice
*very warm water (just enough to cover the rice by 1/4-1/2 inch)
*1/4 cup butter
*1/2 cup vermicelli noodles, broken into pieces
*1 cup chicken stock
*1 cup cold water
*2 teaspoons freshly squeezed lemon juice
*1 teaspoon salt
~Place rice in a large bowl, and cover with warm water.
~Soak for 30-40 minutes.
~Pour rice and water into a mesh strainer.
~Rinse rice in warm running water. (leave in strainer for about 8-10 minutes to draw any excess water).
~In a medium saucepan, heat up oil over medium heat.
~Add onions and garlic and sauté for 2 minutes, stirring continuously.
~Add vermicelli noodles into sauce pan.
~Cook for about 5 minutes, or until noodles are a brownish color, stir often.
~Add the rice and sauté for about 2 minutes, stirring often.
~Stir in chicken stock, water, lemon juice and salt.
~Cover and cook over high heat until most of the water is gone (use should still see some water) (about 4-5 minutes).
~Turn heat to low (simmer), cover with layers of paper towel and cover with lid.
~Cook for 20-25 minutes.
~Remove lid and paper towels and fluff with fork (now is the time to add peas if you want them).
~Serve and top with chopped green onions if desired.