Rice Pilaf is a go to side dish at our house. We serve it with everything!
Today’s recipe is a Wilkes family classic. This recipe for rice pilaf has been made hundreds of times at our house. It is probably the side dish I make the most.
We love this recipe so much I even made a crock pot version and included it in my Slow Cooker Holiday Cookbook. It has 100 delicious recipes that will be come family favorites like this one.
Because I am not a potato eater we eat a lot of rice at our house. I have lots of different rice pilaf recipes but I have to say that this one is our absolute favorite. I always double the recipe because my kids love it so much.
My mother got this recipe over 40 years ago from an Armenian man who served it at a church dinner. Our family has been enjoying it ever since.
Because the recipe doubles and quadruples easily it is great for feeding a crowd. I have used it for many, many different church/large group dinners. It also reheats nicely so can be made ahead of time. It goes well with chicken and pork and I have even served it with beef! It’s an all around great recipe!
This recipe was originally posted in November 2009.
It is fairly simple as far as rice pilaf recipes go. The addition of some vermicelli browned in butter adds some nice color and texture to the dish. You could easily dress it up with some nuts, dried fruit etc. if you were feeling fancy. My kids love this stuff and so do I!!
Some of my favorite things to serve this with:
My favorite kitchen tools I use to make RICE PILAF:
6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets!
MAGNETIC MEASURING SPOONS – I love these things. They are magnetic so they stay together in the drawer!
For all of my other favorite kitchen products and tools visit my Amazon Store.
Rice Pilaf Recipe
Rice Pilaf is a go to side dish at our house. We serve it with everything! It is probably the side dish I make the most.
- 1 C uncooked rice I use a long grain
- 1/2 C vermicelli real skinny spaghetti
- 1/3 cube/stick butter
- 1 can chicken broth adding enough water to make 2 cups
- 1 tsp dry minced onion
- 1 tsp salt or I prefer 1/2 tsp salt and 1/2 tsp Lawry's seasoning salt
- In a pan melt butter and brown the broken up vermicelli
- Stir often as this will burn easily
- Cook until the noodles are well browned
- Add chicken broth, onions and salt and bring to a boil
- Add rice and stir once
- Cover and simmer slowly until cooked through (15-20 minutes)
- Serves four but is easily doubled
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