Rice Vermicelli Pilaf

4 from 1 vote

Rice Vermicelli Pilaf is the spot on copycat for the Rice-A-Roni San Francisco Treat box. Made from scratch and fresh ingredients, it's healthier and tastes a whole lot better!

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 286kcal

Author: Lalaine Manalo

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
1/2 bunch parsley, chopped
2 tablespoons almond slivers, toasted (optional)

Instructions

In a bowl, combine rice and enough hot tap water to cover at about 2 inches. Let stand for about 10 to 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.
In a pan over medium heat, melt butter. Add pasta and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned.
Add onions and garlic and cook, stirring occasionally, for about 1 to 2 minutes or until softened but not browned.
Add rice and cook, stirring occasionally, for about 2 to 3 minutes or until translucent.
Add broth and salt. Bring to boil. Lower heat, cover, and cook for about 10 minutes or until liquid is absorbed.
Remove the pan from heat. Remove lid, cover the pan with a folded kitchen towel and replace lid. Let stand for about 10 minutes.
With a fork, fluff rice. Stir in parsley and almonds if using. Serve hot.

Notes

Adapted from Cook's Illustrated

Nutrition