My brother taught me two things about rice pilaf. Actually, three things. The first: to use just a 1/4 of a cup of minced onion, not too much. The second is to add vermicelli and the third is to bake in the oven instead of stove top. Tonight I tried the last two of his suggestions for for the first time. I make rice a few times a week. The kids like it steamed but I like to experiment. I bought some vermicelli and broke it into 2 inch pieces and added it to the sauteed onion and rice. After adding the chicken broth, I brought it to a boil and sent it packing into a 325 degree oven, covered, for 20 minutes. This is a terrific way to cook rice pilaf; and not time sensitive. I was able to leave for an hour after turning off the oven. When I served the rice, more than an hour later, it was still hot and steamy. When my family was befuddled by spaghetti in their rice, I told them to “noodle it”!