Best 9 Rice Pilaf With Vermicelli Recipes

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Rice pilaf with vermicelli is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice, and it can also be made with fresh rice. This dish is also a good source of fiber and protein. If you are looking for a quick and easy recipe for rice pilaf with vermicelli, then you have come to the right place. In this article, we will provide you with a step-by-step guide on how to make this delicious dish.

Let's cook with our recipes!

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.

RICE PILAF RECIPE



Rice Pilaf Recipe image

This fluffy, buttery Rice Pilaf, infused with incredible flavor from sauteing in butter and cooking in seasoned chicken broth, with vermicelli (or orzo), creates a classic side dish for a holiday meal or weeknight dinner.

Provided by Michele @ Flavor Mosaic

Categories     Side Dishes

Time 30m

Number Of Ingredients 9

1/2 cup butter (divided)
2 cups rice ((uncooked))
1/2 onion (chopped)
2 tbsp minced garlic
1/2 cup vermicelli ((uncooked and broken into small pieces))
4 cups chicken broth
salt and pepper to taste
1/2 tsp paprika
1/2 tsp cayenne ((Optional))

Steps:

  • In a saucepan over medium heat add 4 tablespoons butter, chicken broth, salt, pepper, and paprika, cayenne, and when it starts to boil, reduce heat to low.
  • In a large, deep skillet, over medium heat, add 4 tablespoons butter. Saute the chopped onion in butter until it is soft and translucent.
  • Add vermicelli and cook for about 4 or 5 minutes until it is browned. (Be careful not to burn.)
  • Add rice and cook for about 5 minutes or until it looks bright white.
  • Add minced garlic and cook for about 1 minute.
  • Pour broth into the skillet with rice, cover and cook until rice is cooked about 15 to 20 minutes.

Nutrition Facts : Calories 334 kcal, Carbohydrate 51 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 560 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

RICE PILAF WITH VERMICELLI



Rice Pilaf with Vermicelli image

Our homemade rendition of a long-popular packaged side dish has less sodium and uses ingredients you're likely to have on hand.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 30m

Number Of Ingredients 7

1 ounce angel-hair pasta
2 tablespoons olive oil
1/2 small onion, finely chopped
Coarse salt and ground pepper
2/3 cup long-grain white rice
1 can (14.5 ounces) reduced-sodium chicken broth
1/4 cup fresh parsley, finely chopped

Steps:

  • Hold pasta upright in a medium bowl, and, using kitchen shears, cut into 1/2-inch lengths; set aside.
  • In a medium saucepan, heat 1 tablespoon oil over medium-high. Add onion; season with salt and pepper. Cook, stirring frequently, until softened and lightly browned, 3 to 5 minutes. Add rice, pasta, and remaining tablespoon oil. Cook, stirring frequently, until pasta is browned, 3 to 5 minutes.
  • Add broth, and bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 15 minutes. Remove from heat, and let stand 5 minutes. Add parsley, and season with salt and pepper; fluff pilaf with a fork.

Nutrition Facts : Calories 214 g, Fat 7 g, Protein 5 g

RICE PILAF



Rice Pilaf image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons butter
1/3 cup thin spaghetti, broken into 1 inch pieces, about 1/6 of a 1 pound box of dried pasta
3/4 cup white enriched rice
1 1/2 cups chicken broth or water
Salt

Steps:

  • In a medium saucepan melt butter over moderate heat. Add thin spaghetti bits and rice and brown for 3 to 5 minutes. Add broth or water, salt and pepper, and bring liquid to a full boil. Cover pot and reduce heat to simmer and cook rice 18 minutes. Fluff with a fork 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     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

ANN'S RICE PILAF



Ann's Rice Pilaf image

This is a quick and easy family favorite that is asked for at home and at potlucks and parties. What makes this recipe so good is the endless ways that you can season it. It's also easily converted for a very large amount. I have made it for as little as my husband and I all the way to a group of 80 for my son's engagement party. Use Greek, Old Bay®, seasoned salt, garlic powder - endless possibilities.

Provided by Ann Bray

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 35m

Yield 4

Number Of Ingredients 8

2 teaspoons chicken bouillon granules
2 cups water
¼ cup butter
¾ cup broken pieces vermicelli pasta
1 cup long grain white rice
1 teaspoon freshly ground black pepper
½ teaspoon salt
¼ teaspoon Greek seasoning, or to taste

Steps:

  • Dissolve chicken bouillon in water in a bowl.
  • Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
  • Pour bouillon mixture into the skillet with the vermicelli.
  • Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 54 g, Cholesterol 30.6 mg, Fat 12.5 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 7.5 g, Sodium 1122.7 mg, Sugar 0.9 g

NOODLE RICE PILAF



Noodle Rice Pilaf image

By adding a few fine egg noodles to a rice pilaf, you can have a deliciously different side dish. Terrific with fish, this dish also goes well with meat or poultry. -Kathy Schrecengost Oswego, New York

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 5

1/4 cup butter, cubed
1 cup uncooked long grain rice
1/2 cup uncooked fine egg noodles or broken vermicelli (1-inch pieces)
2-3/4 cups chicken broth
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add rice and noodles; cook and stir for 3-4 minutes or until noodles are lightly browned. Stir in broth; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley.

Nutrition Facts : Calories 298 calories, Fat 12g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 759mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

TURKISH PILAF WITH VERMICELLI (SEHRIYELI PILAV)



Turkish Pilaf With Vermicelli (Sehriyeli Pilav) image

Posting for ZWT6 North Africa/Middle East region. From www.turkishfoodandrecipes.com If using Vermicelli break into 2 inch pieces.

Provided by Papa D 1946-2012

Categories     Long Grain Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup long grain rice
1 tablespoon butter
1 tablespoon oil
2 tablespoons vermicelli or 2 tablespoons orzo pasta
1 1/2-2 cups hot water (explained below) or 1 1/2-2 cups chicken stock (explained below)
also you can add 1 cube of chicken bouillon to hot water
1 teaspoon salt

Steps:

  • Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.
  • Place the butter and oil in a saucepan or pot and add the vermicelli or orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat.
  • Finally, add the hot chicken stock / water (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice.
  • Let the pilaf stand for about 5-10 minutes before serving.
  • Pilaf goes well with any kind of dish.
  • P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the pilaf. Buy the best rice and vermicelli you can find, and use fresh vegetables and herbs.
  • Rinse the rice and vermicelli before cooking: This will remove any dirt or debris, and it will also help the rice and vermicelli cook more evenly.
  • Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the rice and vermicelli from burning.
  • Cook the rice and vermicelli in a flavorful broth: This will add a lot of flavor to the dish. You can use chicken broth, vegetable broth, or even just water, but adding some herbs and spices to the broth will really make it sing.
  • Let the rice and vermicelli rest before serving: This will allow the rice and vermicelli to absorb all of the delicious broth, and it will also make it easier to serve.

Conclusion:

Rice pilaf with vermicelli is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover rice, and it is also a great way to get your kids to eat their vegetables. With a few simple tips, you can make a rice pilaf with vermicelli that is sure to impress your family and friends.

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