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Rice Pilaf is the perfect side dish that is the perfect accompaniment to just about every meal.
Why You’ll Love This Recipe
Today’s recipe is a Wilkes family classic. This recipe for a simple rice pilaf has been made hundreds of times at our house and is probably the side dish I make the most. Because I am not a potato eater we eat a lot of rice at our house. I have lots of different rice 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.
We love this recipe so much I even made a crock pot version and included it in my Slow Cooker Holiday Cookbook.
Rice Pilaf is pretty much just fancy rice., it is as if your favorite rice got dressed up for an evening out. It is rice with a mix-in which can be anything from vegetables, nuts, dried fruit and in today’s recipe it is vermicelli or broken up thin spagehtti.
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.
It goes well with chicken and pork and I have even served it with beef! It’s an all around great recipe!
Ingredients Needed
- Long Grain White Rice, basmati or jasmine
- Vermicelli
- Chicken Broth
- Butter
- Salt
- Minced Onions
How to Make Rice Pilaf
How to Make Rice Pilaf- Place butter and broken up vermicelli into a medium to large pan.
- Allow butter to melt and brown, stirring often to prevent butter and spaghetti from burning.
- Cook until spaghetti turns a light golden brown.
- Add in dried onion and salt.
- Pour in liquid. You can also use water but the chicken broth will add a lot more flavor. I have also made this with beef broth.
- Place lid on pot and bring to a boil, reduce heat and simmer until rice and pasta are cooked, about 15-20 minutes.
- Fluff rice with a fork before serving.
Frequently Asked Questions
Can I double this recipe?
This recipe doubles and triples well. I have served this often at large group gatherings where I have fed up to 200 people.
Can I make rice pilaf ahead of time?
It can be made ahead of time, kept in the refrigerator in an airtight container and then reheated before serving. You can make it 1-2 days ahead of time.
How to reheat rice pilaf
The easiest way is in the microwave. You can also reheat it in a saucepan on the stove top. You may need to add in some additional liquid to keep it from sticking to the pan.
Can I freeze rice?
This rice freezes well in an airtight container. It will last in the freezer for up to 3 months.
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Rice Pilaf
Ingredients
- 1 cup long grain rice basmati or jasmine
- 1/2 cup vermicelli thin spaghetti
- 3 Tbsp butter
- 2 cups chicken broth or vegetable broth
- 1 tsp dry minced onion
- 1 tsp salt
Instructions
- In a pan melt butter and brown the broken up vermicelli
- Stir often as this will burn easily, cook until the noodles are browned
- Add chicken broth, onions and salt and bring to a boil
- Add rice and stir together, add the lid and simmer until rice is cooked, about 15-20 minutes
- Cover and simmer slowly until cooked through (15-20 minutes)
- Serves four but is easily doubled
Tips & Notes:
- This recipe doubles and triples well. I have served this often at large group gatherings where I have fed up to 200 people.
- To change up the flavor profile, add in:
- Nuts: Use pecans, almonds, hazelnuts or walnuts.
- Dried Fruit: We like raisins, currants, cranberries, or apricots.
- Garlic. Minced garlic or garlic powder.
- Seasoning: Chives, Mint, Cilantro or Parsley
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Nutrition Facts:
Michelle Robles says
This recipe is, for me, without a doubt, is hands down the BEST Rice Pilaf recipe out there. It’s quick and easy but most importantly, it truly tastes like rice pilaf should. I decreased the minced onion to 1/2 teaspoon as I felt a full teaspoon was too flavor forward – I want the onion flavor to be in the background (personal taste). Try it-you won’t be disappointed.