Ann's Vermicelli Rice Pilaf
Ann's Vermicelli Rice Pilaf blends buttery, toasted vermicelli with tender long-grain rice for a nutty, comforting bite. Chicken bouillon and Greek seasoning round out the flavor with savory depth and gentle warmth, making it an ideal side for roasted meats, grilled vegetables, or weeknight dinners alike.
- Prep5 min
- Cook30 min
- Serves4
- DifficultyEasy
- 1
In a bowl, dissolve the chicken bouillon in the water.
- 2
Melt the butter in a skillet over medium-high heat. Cook and stir the vermicelli pieces until they are golden brown, about 5 minutes.
- 3
Pour the bouillon mixture into the skillet with the vermicelli.
- 4
Stir the rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring it to a boil. Cover and reduce the heat to low; simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes.
- Calories 404.54 kcal High
- Protein 6.4 g Moderate
- Carbs 64.12 g Moderate
- Total Fat 13.0 g Moderate
- Saturated Fat 8.08 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 31.36 mg Moderate
- Sodium 453.25 mg Moderate
- Fiber 2.35 g Low Source
- Sugar 5.91 g Moderate
- Added Sugar 4.97 g Moderate
- Calcium 4.13 mg Low Source
- Iron 2.85 mg Moderate
- Potassium 116.7 mg Low Source
- Vitamin A 0.69 mcg_rae Low Source
- Vitamin C 0.02 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
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