Rice Pilaf

Rice Pilaf is the perfect side dish that is the perfect accompaniment to just about every meal.

Course Side Dish

Cuisine French

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 242kcal

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

Brown the vermicelli. Don’t skip this step! Toasting the vermicelli in butter until golden brown gives the rice pilaf a delicious nutty flavor. Keep an eye on it because it can go from golden to burned quickly.
Use long-grain rice. Long-grain white rice works best for pilaf because the grains stay light and fluffy rather than becoming sticky.
Don’t peek. Once the rice is covered and simmering, resist the temptation to lift the lid. Keeping the steam trapped inside helps the rice cook evenly.
Let it rest. After the rice has finished cooking, remove it from the heat and let it sit covered for about 5 minutes. Then fluff it gently with a fork before serving.
Double it. This recipe is easy to double, and if your family likes it as much as mine does, you may want to! Leftover rice pilaf reheats beautifully.

- To change up the flavor profile, add in:
1. Nuts: Use pecans, almonds, hazelnuts or walnuts.
2. Dried Fruit: We like raisins, currants, cranberries, or apricots.
3. Garlic. Minced garlic or garlic powder.
4. Seasoning: Chives, Mint, Cilantro or Parsley