New This Month

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

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.

Reviews Add a comment

  • allanceella
    5 MAR, 2013
    Glad to be here and learn about this. Grain Processing Machine
  • angelicaamon
    13 JAN, 2011
    I tried to be different and made this with brown rice and vegetable broth instead and was not good at all. So I'll have to try it next time with the chicken broth.
  • Nora40
    4 MAR, 2009
    Try making this with equal parts rice and orzo pasta. The kids love it because they think it's all pasta. Make it extra colorful and fragrant with a little ground turmeric and ground ginger.
  • WendiLee
    26 SEP, 2008
    This was good. The kids liked it, and they love Rice a Roni. I will try beef
  • mrayner
    4 SEP, 2008
    Sounds excellent!
  • mrayner
    4 SEP, 2008
    Sounds excellent!