Rice Vermicelli Pilaf (Rice-A-Roni San Francisco Treat Copycat)

Rice Vermicelli Pilaf is the homemade version of your favorite Rice-A-Roni San Francisco Treat box! Made from scratch and fresh ingredients, it’s healthier and tastes a whole lot better!

Rice vermicelli pilaf is one of the many rice dishes we keep on regular rotation at home. The packaged kind (Rice-a-Roni, anyone?) was my quick route to this delicious dish for years, up until a few months ago when I learned how easy it was to make from scratch. Sure, the recipe involves a bit more work than opening a box but I like that I can control the salt and additives that go into my food, especially something I enjoy quite often.

I’ve tried on many occasions to re-create this classic Armenian dish at home but without success. Although the flavor was spot on, my attempts lacked the fluffy texture of my favorite Rice-a-Roni. The rice always came out dry and underdone! Good thing I came across a tutorial at Cook’s Illustrated and discovered how to make this classic San Francisco treat the right way.

As pasta and rice have varied cook times, the trick to cooking the rice as perfectly tender as the pasta is to soak the grains in hot water for about 10 minutes to soften its outer shell and allow it to absorb water faster. By taking this simple step, this rice vermicelli pilaf comes out just as delicious, yet a whole lot healthier, as from the box.

What to pair this amazing side dish with? This brined roasted chicken is a favorite. As well as this juicy BBQ ribs. Or even this salsa-mayo topped salmon. Most times, I just heap a generous mound on my plate and enjoy it on its own!

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Rice and Vermicelli Pilaf

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Rice Vermicelli Pilaf is the homemade version of your favorite Rice-A-Roni San Francisco Treat box! Made from scratch and fresh ingredients, it's healthier and tastes a whole lot better!

Servings: 6 Servings

Calories: 286 kcal

Author: Lalaine

Ingredients

• 1 1/2 cups long grain white rice
• 3 tablespoons butter
• 2 ounces vermicelli, broken into 1-inch pieces
• 1 onion, grated
• 2 cloves garlic, minced
• 2 1/2 cups chicken broth
• 1 teaspoon salt
• 2 tablespoons almond slivers, toasted
• 1/2 bunch fresh parsley, stemmed and finely chopped

Instructions

1. In a bowl, combine rice and enough hot tap water to cover at about 2 inches. Let stand for about 15 minutes. Drain water. Rinse rice with cold tap water 4 to 5 times or until water runs almost clear. In a fine-mesh strainer, drain rice.

2. In a pan over medium heat, melt butter. Add pasta and cook, stirring occasionally, for about 2 to 3 minutes or until browned. 

3. Add onion and garlic and cook, stirring occasionally, for about 3 to 4 minutes or softened but not browned.

4. Add rice and cook, stirring occasionally, for about 2 to 3 minutes or until translucent. 

5. Add broth and salt. Bring to boil. Lower heat, cover, and cook for about 10 minutes or until liquid is absorbed.

6. Remove pan from heat. Remove lid, cover pan with a folded kitchen towel and replace lid. Allow to stand for about 10 minutes.
7. With a fok, fluff rice. Stir in almond slivers and parsley. Serve hot.

Recipe Notes

Adapted from Cook's Illustrated

Nutrition Facts

Rice and Vermicelli Pilaf

Amount Per Serving

Calories 286 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 3g 15%

Cholesterol 15mg 5%

Sodium 816mg 34%

Potassium 181mg 5%

Total Carbohydrates 48g 16%

Dietary Fiber 1g 4%

Sugars 0g

Protein 5g 10%

Vitamin A 4%

Vitamin C 11%

Calcium 4%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.