Bacon Rice And Vermicelli Pilaf Recipes

BACON, RICE AND VERMICELLI PILAF

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.

VERMICELLI RICE PILAF

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.

RICE PILAF RECIPE

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.

BACON SHALLOT RICE PILAF

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.

BACON, RICE AND VERMICELLI PILAF

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.