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Rice and Noodle Pilaf


This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top. From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

  • Yield: Makes 2 quarts

Source: Mad Hungry, November 2010


  • 3 tablespoons unsalted butter
  • 1/2 yellow onion, chopped (about 3/4 cup)
  • 1 cup dried vermicelli noodles, broken into roughly 1-inch pieces
  • 2 cups long-grain white rice
  • 3 cups chicken broth
  • 1 teaspoon coarse salt


  1. Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes.

  2. Add the rice, stir to combine, and add the remaining tablespoon of butter.

  3. Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve.

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