Description
This Rice Pilaf with Vermicelli is a warm, buttery, and comforting side dish made with golden toasted vermicelli and fluffy rice simmered in flavorful broth. It’s simple, elegant, and perfect for everyday meals or special gatherings.
Ingredients
Scale
- 1 cup long-grain rice
- 1/2 cup vermicelli, broken
- 2 tablespoons butter
- 2 cups chicken broth
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt butter in a saucepan over medium heat.
- Add vermicelli and toast until golden brown.
- Add chopped onion and cook until soft.
- Stir in garlic and cook for 1 minute.
- Add rinsed rice and stir to coat.
- Pour in broth and add seasoning.
- Bring to a boil.
- Reduce heat, cover, and simmer for 15–18 minutes.
- Remove from heat and let rest for 5 minutes.
- Fluff with a fork and serve.
Notes
Toast vermicelli carefully to avoid burning. Use warm broth for best results. You can substitute butter with olive oil for a lighter version. Store leftovers in the fridge for up to 3 days and reheat with a splash of broth.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg