Vermicelli Rice Pilaf Recipes

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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 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

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

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