Question: how to make spiced beef rice pilaf
Options:
Brown 8 ounces ground beef and 1 chopped onion in butter in a saucepan over medium-high heat; remove and wipe out the pan. Add 2 tablespoons butter and 1 cup broken vermicelli; toast until golden, 4 minutes. Add 3 cups water, 2 cups converted rice, the beef and 1/2 teaspoon each ground allspice, cinnamon and kosher salt. Bring to a simmer. Cover; cook over low heat until the rice is tender, 17 minutes. Stir in 1/2 cup each chopped parsley and toasted pine nuts.
Brown 8 ounces ground beef and 1 chopped onion in butter in a saucepan over medium-high heat; remove and wipe out the pan. Add 2 tablespoons butter and 1 cup broken vermicelli; toast until golden, 4 minutes. Add 3 cups water, and six cups ginger ale, 2 cups converted rice, the beef and 1/2 teaspoon each ground allspice, cinnamon and kosher salt. Bring to a simmer. Cover; cook over low heat until the rice is tender, 17 minutes. Stir in 1/2 cup each chopped parsley and toasted pine nuts.
Answer: Brown 8 ounces ground beef and 1 chopped onion in butter in a saucepan over medium-high heat; remove and wipe out the pan. Add 2 tablespoons butter and 1 cup broken vermicelli; toast until golden, 4 minutes. Add 3 cups water, 2 cups converted rice, the beef and 1/2 teaspoon each ground allspice, cinnamon and kosher salt. Bring to a simmer. Cover; cook over low heat until the rice is tender, 17 minutes. Stir in 1/2 cup each chopped parsley and toasted pine nuts.