Vermicelli Rice Pilaf Recipe

Vermicelli Rice Pilaf Recipe photo by Taste of Home

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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

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Vermicelli Rice Pilaf Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

5 25 30

Ingredients

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

Directions

In a large saucepan, saute vermicelli in butter for 4-5 minutes or until golden brown. Add the broth, rice, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Top with chives if desired. Yield: 8 servings.

Originally published as Vermicelli Rice Pilaf in Taste of Home Fall 2012