Best 2 Rice And Vermicelli Pilaf Recipes

Rice and vermicelli pilaf is an appetizing and comforting dish that tantalizes the taste buds with a symphony of flavors and textures. Originating from the vibrant culinary traditions of the Middle East, this rice pilaf is an enticing blend of aromatic rice, delicate vermicelli noodles, and a medley of tantalizing spices. Whether you're seeking a hearty main course or a delectable side dish, rice and vermicelli pilaf captivates with its versatile nature and culinary allure. Join us on a culinary adventure as we explore the nuances of this cherished dish, guiding you through the process of creating an unforgettable rice and vermicelli pilaf experience that will transport your taste buds to a realm of culinary bliss.

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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

Ingredients

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 AND VERMICELLI PILAF

RICE AND VERMICELLI PILAF image

Number Of Ingredients 7

Ingredients

1 cup long grain rice
1/2 cup broken vermicelli
3 tbsp freeze dried chives
3 tsp dry chicken bouillion
1 tsp thyme
3/4 tsp onion powder
3 tbsp butter

Steps:

Mix 3 tbsp butter over medium heat. Add pilaf mixture. Cook and stir until light brown. add 2.5 cups water and bring to a boil. Reduce heat, simmer covered for about 15 minutes.

Tips:

Choose the right rice: Basmati rice is a good choice for this dish, as it is light and fluffy. You can also use jasmine rice or long-grain white rice.
Soak the rice: Soaking the rice for 30 minutes before cooking will help it cook evenly and prevent it from becoming mushy.
Use a good quality stock: The stock you use will greatly affect the flavor of the dish. Use a homemade stock if possible, or a good quality store-bought stock.
Don't overcook the vermicelli: Vermicelli cooks very quickly, so be careful not to overcook it. It should be al dente, with a slight bite to it.
Add the vegetables at the end: The vegetables will cook quickly in the hot rice and vermicelli. Adding them at the end will help them retain their color and texture.
Season the dish to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a sprinkle of fresh herbs.

Conclusion:

Rice and vermicelli pilaf is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice and vegetables. With its combination of fluffy rice, al dente vermicelli, and colorful vegetables, this dish is sure to please everyone at the table.