Description
This Rice Pilaf with Vermicelli is a buttery, fluffy Mediterranean side dish made with toasted vermicelli and perfectly steamed long-grain rice. Simple ingredients create a rich, nutty flavor that pairs beautifully with chicken, lamb, or vegetables. An easy and comforting recipe ready in just 30 minutes.
Ingredients
Scale
- 1 cup long-grain white rice
- 1/2 cup vermicelli (broken into small pieces)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups chicken or vegetable broth (warm)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the rice under cold water until the water runs clear. Drain well.
- Heat butter and olive oil in a medium pot over medium heat.
- Add broken vermicelli and toast, stirring constantly, until golden brown.
- Add the drained rice and stir for 1–2 minutes to coat.
- Pour in warm broth, add salt and pepper, and bring to a gentle boil.
- Reduce heat to low, cover tightly, and cook for 15–18 minutes.
- Turn off heat and let rest covered for 10 minutes.
- Fluff gently with a fork and serve warm.
Notes
Do not lift the lid while the rice cooks. Use warm broth for even cooking. Store leftovers in the refrigerator for up to 4 days. Reheat with a splash of water or broth. Add toasted almonds or fresh parsley for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg