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Ann's Rice Pilaf
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Toasted vermicelli pasta adds a golden crunch to this quick pilaf. Customize with your preferred seasoning in place of Greek seasoning.
Ingredients:
  • 2 teaspoons chicken bouillon granules
  • 2 cups water
  • 0.25 cup butter
  • 0.75 cup broken pieces vermicelli pasta
  • 1 cup long grain white rice
  • 1 teaspoon freshly ground black pepper
  • 0.5 teaspoon salt
  • 0.25 teaspoon Greek seasoning, or to taste
Instructions:
  • Combine chicken bouillon with water in a bowl until dissolved.
  • Heat butter in a skillet over medium-high heat until melted. Cook vermicelli pieces, stirring occasionally, until they turn golden brown, approximately 5 minutes.
  • Pour the flavorful bouillon mixture over the vermicelli in the skillet.
  • Mix together the rice, black pepper, salt, and Greek seasoning with the vermicelli mixture. Bring to a boil, then cover, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed, which should take about 20 to 25 minutes.

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