Best 6 Bacon Rice And Vermicelli Pilaf Recipes

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Are you looking for a flavorful and delectable dish that combines the crispy, smoky taste of bacon with the fluffy texture of rice and the delicate crunch of vermicelli? Then look no further than the tantalizing bacon rice and vermicelli pilaf. This delectable dish, with its aromatic blend of spices and herbs, is sure to transport your taste buds to culinary heaven. Get ready to embark on a culinary journey as we uncover the secrets behind crafting the perfect bacon rice and vermicelli pilaf, promising an explosion of flavors in every bite.

Here are our top 6 tried and tested recipes!

BACON, RICE AND VERMICELLI PILAF



Bacon, Rice and Vermicelli Pilaf image

Tasty rice and vermicelli sautéed in butter, simmered in Swanson® Chicken Broth and topped with bacon makes a great side dish with grilled chicken.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 45m

Yield 4

Number Of Ingredients 12

5 strip (blank)s bacon strips, cooked and crumbled
2 tablespoons butter
1 cup white rice
⅓ cup broken pieces (about 2 inches) vermicelli pasta
½ cup chopped sweet onion
½ cup chopped green or red bell pepper
2 ⅓ cups Swanson® Chicken Broth
1 clove garlic, minced
1 teaspoon chopped fresh parsley
1 teaspoon onion powder
1 teaspoon granulated garlic powder
¼ teaspoon black pepper

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Drain bacon drippings from pan; wipe out with paper towels.
  • Heat 2 tablespoons butter in a skillet over medium heat. Stir in rice and vermicelli; cook until they turn a golden brown, about 4 minutes.
  • Stir in chopped onions and bell pepper. Saute until the vegetables begin to soften, 2 or 3 minutes. Add Swanson® Chicken Broth, garlic, parsley, onion powder, garlic powder, and black pepper.
  • Bring to a boil. Cover, and simmer on low heat until liquid is absorbed, 20 to 25 minutes. Top with cooked crumbled bacon.

Nutrition Facts : Calories 464 calories, Carbohydrate 48.5 g, Cholesterol 56.7 mg, Fat 21.3 g, Fiber 1.7 g, Protein 18.7 g, SaturatedFat 8.6 g, Sodium 1414.4 mg, Sugar 2.6 g

RICE WITH PEAS AND BACON



Rice with Peas and Bacon image

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

8 ounces slab bacon, cut into 1/2-inch strips or lardons (about 2 cups)
2 cups instant rice
1 cup frozen peas
1/2 teaspoon salt
1/4 cup grated Parmesan
2 tablespoons unsalted butter
Zest and juice of 1 lemon
Freshly ground black pepper

Steps:

  • In a skillet over medium heat, cook the bacon lardons until browned and crispy. Transfer to a paper towel-lined plate and set aside.
  • In a medium saucepan, combine the rice with the recommended amount of water on the package. Add the peas and salt and cook according to the rice package instructions.
  • Stir in the Parmesan, butter, lemon zest and juice and black pepper. Mix in the bacon and serve.

BACON, RICE AND VERMICELLI PILAF



Bacon, Rice and Vermicelli Pilaf image

Tasty rice and vermicelli sautéed in butter, simmered in Swanson® Chicken Broth and topped with bacon makes a great side dish with grilled chicken.

Provided by Campbell's Kitchen

Categories     Swanson®

Time 45m

Yield 4

Number Of Ingredients 12

5 strip (blank)s bacon strips, cooked and crumbled
2 tablespoons butter
1 cup white rice
⅓ cup broken pieces (about 2 inches) vermicelli pasta
½ cup chopped sweet onion
½ cup chopped green or red bell pepper
2 ⅓ cups Swanson® Chicken Broth
1 clove garlic, minced
1 teaspoon chopped fresh parsley
1 teaspoon onion powder
1 teaspoon granulated garlic powder
¼ teaspoon black pepper

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Drain bacon drippings from pan; wipe out with paper towels.
  • Heat 2 tablespoons butter in a skillet over medium heat. Stir in rice and vermicelli; cook until they turn a golden brown, about 4 minutes.
  • Stir in chopped onions and bell pepper. Saute until the vegetables begin to soften, 2 or 3 minutes. Add Swanson® Chicken Broth, garlic, parsley, onion powder, garlic powder, and black pepper.
  • Bring to a boil. Cover, and simmer on low heat until liquid is absorbed, 20 to 25 minutes. Top with cooked crumbled bacon.

Nutrition Facts : Calories 464 calories, Carbohydrate 48.5 g, Cholesterol 56.7 mg, Fat 21.3 g, Fiber 1.7 g, Protein 18.7 g, SaturatedFat 8.6 g, Sodium 1414.4 mg, Sugar 2.6 g

VERMICELLI RICE PILAF



Vermicelli Rice Pilaf image

At the holidays, I use butter and white rice in this recipe, just like my mom and generations of Armenian women did. But most days I saute the vermicelli in olive oil and substitute brown rice for white. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

3 tablespoons butter
1/2 cup broken uncooked vermicelli (1-inch pieces)
2 cups uncooked basmati rice
3 cups reduced-sodium chicken broth
1 cup water
1 teaspoon salt
1/2 teaspoon pepper
Fresh chives, optional

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add vermicelli; cook and stir 4-5 minutes or until golden brown. Add rice, broth, water, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes., Fluff with a fork. If desired, top with chives.

Nutrition Facts : Calories 240 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 539mg sodium, Carbohydrate 44g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

BACON SHALLOT RICE PILAF



Bacon Shallot Rice Pilaf image

Make and share this Bacon Shallot Rice Pilaf recipe from Food.com.

Provided by RecipeNut

Categories     Long Grain Rice

Time 23m

Yield 2 serving(s)

Number Of Ingredients 7

2 pieces thick-sliced bacon, cut into 1/2 inch pieces
1/4 cup orzo pasta
1/4 cup chopped shallot
1/2 cup long-grain rice
1/2 cup low sodium chicken broth
1/2 cup water
1/8 teaspoon salt

Steps:

  • Cook bacon in medium saucepan over medium-high heat until browned, turning frequently; transfer bacon with slotted spoon to paper towels to drain and set aside.
  • Add orzo to saucepan, and cook and stir 3 to 4 minutes. Add shallots, and cook and stir until shallots are tender and orzo is golden, 3 to 4 minutes longer.
  • Add rice, stirring to coat with fat. Add broth, water and salt. Bring to boil, cover, reduce to simmer, and cook until liquid is absorbed, 15 to 18 minutes.
  • Remove from heat. Let stand 5 minutes. Sprinkle reserved bacon on top. Serve hot.

Nutrition Facts : Calories 374.5, Fat 11.2, SaturatedFat 3.6, Cholesterol 15.4, Sodium 359.1, Carbohydrate 56.9, Fiber 1.3, Sugar 0.5, Protein 10.4

RICE PILAF WITH VERMICELLI



Rice Pilaf With Vermicelli image

Make and share this Rice Pilaf With Vermicelli recipe from Food.com.

Provided by Abby Girl

Categories     Long Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups basmati rice (or long-grain rice)
3 1/4 cups water
1 1/2 teaspoons table salt
ground black pepper
3 tablespoons unsalted butter
1 small onion, minced (about 1/2 cup)
4 ounces vermicelli, broken into 1-inch pieces (about 1 cup)
2 garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pinch allspice

Steps:

  • Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice; place colander over bowl and set aside.
  • Bring 3 1/4 cups water to boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot. Meanwhile, heat 1 1/2 tablespoons butter in large saucepan over medium heat until foam begins to subside; add vermicelli and cook, stirring occasionally, until browned, about 3 minutes.
  • Remove to small bowl and set aside. Add remaining 1 1/2 tablespoons butter to pan and heat until foam begins to subside; add onion and sauté until softened but not browned, about 4 minutes. Add garlic, cumin, coriander, and allspice to sautéed onion; cook until fragrant, about 30 seconds longer.
  • Add vermicelli and rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16-18 minutes. Off heat, remove lid, and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; fluff rice with fork and serve.

Nutrition Facts : Calories 492.6, Fat 11.4, SaturatedFat 6, Cholesterol 22.9, Sodium 889.5, Carbohydrate 86.8, Fiber 4.3, Sugar 2.2, Protein 11.5

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your pilaf. Choose high-quality bacon, rice, and vermicelli noodles.
  • Cook the bacon until it is crispy: This will help to render out the fat and add flavor to the pilaf.
  • Soak the vermicelli noodles before cooking: This will help to soften them and make them easier to cook.
  • Use a flavorful broth: The broth you use will add a lot of flavor to the pilaf. Choose a broth that you enjoy the taste of.
  • Season the pilaf to taste: Add salt, pepper, and other spices to taste. You may also want to add some fresh herbs, such as parsley or cilantro.

Conclusion:

Bacon rice and vermicelli pilaf is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover bacon, and it is also a great way to get your kids to eat their vegetables. This pilaf is also a good source of protein, carbohydrates, and fiber. So, next time you are looking for a quick and easy meal that is sure to please everyone, give bacon rice and vermicelli pilaf a try.

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