A side dish that no only is the perfect addition to Salmon, but also the perfect dish to push you outside of your comfort zone. This is that cookbook recipe you will no longer skim over!
In a large pot, melt the butter. Stir in the vermicelli (or angel hair) and pine nuts and cook over high heat until golden brown, 3 minutes. Stir in the rice. Add the chicken stock, 1 teaspoon of salt and 1 teaspoon of white pepper. Cover and cook over low heat for 25 minutes, until the rice is tender and the stock has been absorbed.
Uncover, fluff with a fork and cover again. Let stand for 20 minutes.
Stir in half of the mint; season with salt and pepper. Transfer to a bowl, garnish with the remaining mint and serve.