Rice Pilaf is a go to side dish at our house that we’ve been making for years. It’s the perfect accompaniment to just about every meal.
We love serving rice as a side dish. Some of our favorites include this delicious Cashew Rice, I love the texture the nuts give it. Black Beans and Rice is a complete meal all by itself and this Herb Rice can be made with fresh or dried herbs.
Easy Rice Pilaf
Today’s recipe is a Wilkes family classic. This recipe for 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 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.
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.
What is Rice Pilaf?
Rice Pilaf is pretty much just fancy rice. It is as if your favorite rice got dressed up for an evening out. Rice Pilaf 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!
Rice Pilaf Ingredients
- Long Grain Rice. You can use basmati or jasmine rice.
- Vermicelli. It may also be labeled as thin spaghetti.
- Chicken Broth. You could also use beef broth if serving the rice with beef. Water will work too but add in some additional seasoning for more flavor.
- Salt. You can use regular table salt or your favorite seasoning salt for additional flavor. I often use Lawrys Seasoning Salt.
- Minced Onion. I use dried minced onion.
How to Make Rice Pilaf on the stove
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.
- Place butter and broken up thin spaghetti or 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. For more tips on browning butter check out this post.
- Add in dried onion and salt.
- Pour in chicken broth. 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.
You can easily dress up the rice pilaf with some nuts, dried fruit etc. if you were feeling fancy. It also doubles or triples well. I have served this often at large group gatherings where I have fed up to 200 people. It can be made ahead of time, kept in the fridge and than reheated before serving.
What to Serve with Rice Pilaf
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Rice Pilaf Recipe
- 1 cup long grain rice
- 1/2 cup vermicelli thin spaghetti
- 3 Tbsp butter
- 2 cups chicken broth
- 1 tsp dry minced onion
- 1 tsp salt
- 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
Originally posted March 17, 2015