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Vermicelli Rice Pilaf

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 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


  • 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
3/4 cup: 240 calories, 5g fat (3g saturated fat), 11mg cholesterol, 539mg sodium, 44g carbohydrate (1g sugars, 0 fiber), 6g protein.

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  • I_Fortuna
    May 20, 2017

    The rice can be heated with the vermicelli to make the rice more fluffy. I always dry roast my rice. For pilaf I use a dry veggie mix I get online and it adds a lot of flavor. Pilaf is not supposed to have a strong flavor because it is meant to accompany a protein and veggie. I don't add salt because the broth i use has enough.

  • heidiclark1
    Aug 27, 2015

    This is a good, basic recipe. My family felt it was lacking a little flavor. Maybe saute some onions or garlic to add next time.

  • xlsalbums
    Feb 1, 2015

    We liked this recipe. The vermicelli added a twist so it wasn't just rice!