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Vermicelli Rice Pilaf Recipe

Vermicelli Rice Pilaf Recipe

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. YIELD: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


  • 1. 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.
  • 2. Fluff with a fork. If desired, top with chives. Yield: 8 servings.

Nutritional Facts

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

Reviews for Vermicelli Rice Pilaf

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I_Fortuna User ID: 8342880 266153
Reviewed 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 User ID: 2771648 231878
Reviewed 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 User ID: 5254917 219469
Reviewed Feb. 1, 2015

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

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