Recipe by Ann
"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."
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chicken bouillon granules
broken pieces vermicelli pasta
long grain white rice
freshly ground black pepper
Greek seasoning, or to taste
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.
but my rice wasn't dry, it was still UNCOOKED.. i added a couple of tablespoons after cooking for 20 minutes and it was done enough, but the bottom was overcooked/crunchy.. if i were to try this again i'd use 3 extra tablespoons of water and watch it closely.. i liked the amount of pepper, but we're pepper lovers.. felt it was salty and i didn't even add the 1/2 tsp of salt.. i should have taken the advice of other reviewers and used 2 tablespoons of olive oil in place of the butter.. i think that would have solved the salty issue
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.
A great base recipe. I like to add my own twist and this recipe certainly allowed for that. Will be using this recipe again.
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!
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.
This was soo good. I took the leftover rice and ate it as a meal the next day at work. Its that good.
I've tried so many rice pilaf recipes but they never seem to have the great flavor I'm looking for. This one intrigued me since it had the chicken bouillon, so I gave it a try. My only change was using Orzo in place of the vermicelli, and it worked out fine. I did add a bit more Greek seasoning, my own blend. Not only was the rice full of flavor it was a fluffy perfection. I use Uncle Ben's Long grain rice and a pack of Goya chicken powder (it has a lot less sodium than other brands). This beats all other recipes I've tried. My husband said it was the best rice pilaf I've ever made. So this is now my go to rice pilaf recipe. Thanks Ann.
* Percent Daily Values are based on a 2,000 calorie diet.
Ann's Rice Pilaf
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 113
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