½cupdried vermicelli(crushed or broken into pieces- may substitute Angel hair pasta)
2cupslong-grain white rice
4cupsfat-skimmed chicken or turkey broth
¼tsppepper(black or white)
½cupalmonds, preferably Marcona if available(coarsely chopped)
½cupraisins, golden or black(coarsely chopped)
½cupfrozen petite peas
2½tbspfresh flat leaf Italian parsley(chopped)
1tspfresh lemon juice
In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break vermicelli into 1-inch lengths. Add pasta and rice to 3 tablespoons butter and stir often until golden, about 5-8 minutes.
Add the broth, allspice, and salt and pepper. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
Meanwhile, in an 8- to 10-inch sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds, and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
Stir peas, parsley, and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes, and remove from heat. Allow pilaf to sit another 10 minutes. When the liquid is fully absorbed, it is ready to serve. Serve pilaf in a bowl or on a platter and sprinkle with the raisin and nut mixture.
Diced dried dates, pistachios, and apricots may also be used in this topping.