Under 30 Minutes

Rice Pilaf with Vermicelli

Our homemade rendition of a long-popular packaged side dish has less sodium and uses ingredients you're likely to have on hand.

  • Prep:
  • Total Time:
  • Servings: 4
Rice Pilaf with Vermicelli

Source: Everyday Food, September 2007


  • 1 ounce angel-hair pasta
  • 2 tablespoons olive oil
  • 1/2 small onion, finely chopped
  • Coarse salt and ground pepper
  • 2/3 cup long-grain white rice
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1/4 cup fresh parsley, finely chopped


  1. Hold pasta upright in a medium bowl, and, using kitchen shears, cut into 1/2-inch lengths; set aside.

  2. In a medium saucepan, heat 1 tablespoon oil over medium-high. Add onion; season with salt and pepper. Cook, stirring frequently, until softened and lightly browned, 3 to 5 minutes. Add rice, pasta, and remaining tablespoon oil. Cook, stirring frequently, until pasta is browned, 3 to 5 minutes.

  3. Add broth, and bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 15 minutes. Remove from heat, and let stand 5 minutes. Add parsley, and season with salt and pepper; fluff pilaf with a fork.


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