A hearty main-course pilaf combining ground beef sautéed with onion and tomato paste with rice and vermicelli toasted in butter. A practical, satisfying choice for everyday meals and entertaining.
Cook the grated onion until it releases and then evaporates its liquid. Add the ground beef and cook, stirring, until it changes color. Add the tomato paste, salt and black pepper, and cook for a few minutes more.
In a separate saucepan, melt the butter and toast the vermicelli until dark golden. Add the rinsed rice and stir-fry them together for a few minutes.
Add the cooked ground beef mixture to the rice. Add the hot water and salt, then cook over low heat until the water is absorbed. Important: The water should come about one finger-width above the rice.
Remove from the heat, cover the pot with a clean cloth, and leave the pilaf to rest for 10 minutes. Fluff gently and serve hot.
Important: Toast the vermicelli thoroughly in butter before adding the rice, then add the rice before the vermicelli turns dark brown; otherwise, it may taste bitter. Allergens: contains wheat (gluten) and dairy (butter).
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