Rice Pilaf with Vermicelli and Mushrooms | America's Test Kitchen

Ingredients

• 1 1/2 cups long-grain rice
• 2 cups water
• 1 1/4 cups low-sodium beef broth
• 1/4 ounce dried porcini mushrooms, rinsed and chopped
• Salt and pepper
• 3 tablespoons unsalted butter
• 4 ounces vermicelli, broken into 1-inch pieces
• 1 small onion, chopped fine
• 1 pound cremini mushrooms, stemmed and sliced thin
• 2 garlic cloves, minced
• 1/4 teaspoon allspice
• 1 tablespoon chopped fresh thyme
• 1 tablespoon soy sauce