READY IN 35 mins

Ann's Rice Pilaf

Read Reviews (14)

"This is a quick and easy family favorite that is asked for at home and at potlucks and parties. What makes this recipe so good is the endless ways that you can season it. It's also easily converted for a very large amount. I have made it for as little as my husband and I all the way to a group of 80 for my son's engagement party. Use Greek, Old Bay®, seasoned salt, garlic powder - endless possibilities." — Ann

Directions

Dissolve chicken bouillon in water in a bowl.
Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
Pour bouillon mixture into the skillet with the vermicelli.
Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

Kitchen-Friendly View

PREP 5 mins
COOK 30 mins
READY IN 35 mins

Footnotes

Cook's Notes:
This recipe also works well using instant rice. Follow the recipe exactly, only use the amount of water and rice called for on the instant rice box. Just allow it to sit a bit longer than called so that the vermicelli has time to soften.
This also works well using beef broth or bullion.
If you prefer a moister rice, add a bit more of water. If you like a drier rice, put a little less water.

Reviews More Reviews

Jan 16, 2013

Not too bland, not too bold, just right - and for my turkey dinner tonight that means it was perfect. Hubs and I both appreciated its simplicity. I used orzo for the broken vermicelli and chicken broth rather than the bouillon and water. Even tho’ the submitter encourages using your choice of seasoning, I stuck to the Greek seasoning as the recipe was written. As she said, however, the recipe is versatile so it allows the flexibility to use any number of different herbs or seasonings. We loved it, plain and simple.

—naples34102

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Apr 01, 2012

What an absolutely delicious side dish for either chicken or pork. The store didn't have either vermicelli or greek seasoning. I used the greek seasoning recipe from the AR site (it was great) and whole grain thin spaghetti for the vermicelli. From a presentation perspective, I think I'll break the pasta into smaller pieces the next time. Since I used 2 tsp bouillon granules, I did not add the salt, and we didn't miss it. We like pepper, and this was just the perfect qty for us, but if you're not a pepper lover, you may want to approach that measurement cautiously. I think this would make an excellent filling for a hollowed out whole ripe summer tomato or even adding some shredded chicken to it for a summer lunch. Moist, flavorful, and just downright tasty. Thanks, Ann, this is a winner in my book.

—lutzflcat

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16 Ratings

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Jun 06, 2012

A great base recipe. I like to add my own twist and this recipe certainly allowed for that. Will be using this recipe again.

—Musie

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Feb 13, 2013

I like the flexibility with this recipe. It beats buying it in a box! My local grocer only had Orzo, which I actually prefer. I keep Knor bouillon cubes in my pantry at all times. It is more seasoned, so I didn't have to add extra salt. This was a perfect compliment to the Lemon Chicken Piccata, also on this site.

—Cookin'Cyn

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Feb 05, 2013

This was soo good. I took the leftover rice and ate it as a meal the next day at work. Its that good.

—chris0107

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Apr 07, 2012

We enjoyed this recipe very much. I didn't have Greek seasoning so I used Old Bay since I was serving shrimp also. I also used brown rice instead of white which, of course, increased the cooking time. I liked the brown rice so next time would use about 1/2 the butter and increase the water to 3 cups. Thanks for a great recipe!

—debs55

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Feb 05, 2013

Made this recipe for 6 servings and it turned out great. I served this with fish so I switched the Greek seasoning to Old Bay as suggested by the recipe submitter. Love that you can change the seasoning based on what type of meat it will be served along side. I have made other recipes similar to this and they have lacked flavor; this one is now my favorite!

—cawael

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Feb 01, 2013

Amazingly simple and amazingly fantastic! Thank you!

—LeahMarie

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Nutrition

Calories
357 kcal
18%

Carbohydrates
54 g
17%

Cholesterol
31 mg
10%

Fat
12.5 g
19%

Fiber
1.4 g
6%

Protein
6.7 g
13%

Sodium
1123 mg
45%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ann's Rice Pilaf

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 357
Calories from Fat: 113

% Daily Value *
Total Fat 12.5g 19 %
Saturated Fat 7.5g 38 %
** Cholesterol 31mg 10 %
Sodium 1123mg 45 %
Potassium 102mg 3 %
Total Carbohydrates 54g 17 %
Dietary Fiber 1.4g 6 %
Protein 6.7g 13 %
** Sugars 0.9g
** Vitamin A 7 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 24 %
** Thiamin 23 %
** Niacin 31 %
** Vitamin B6 10 %
** Magnesium 10 %
** Folate 67 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.