This fluffy, buttery Rice Pilaf, infused with incredible flavor from sauteing in butter and cooking in seasoned chicken broth, with vermicelli (or orzo), creates a classic side dish for a holiday meal or weeknight dinner.
- 1/2 cup butter divided
- 2 cups rice (uncooked)
- 1/2 onion chopped
- 2 tbsp minced garlic
- 1/2 cup vermicelli (uncooked and broken into small pieces)
- 4 cups chicken broth
- salt and pepper to taste
- 1/2 tsp paprika
- 1/2 tsp cayenne (Optional)
In a saucepan over medium heat add 4 tablespoons butter, chicken broth, salt, pepper, and paprika, cayenne, and when it starts to boil, reduce heat to low.
In a large, deep skillet, over medium heat, add 4 tablespoons butter. Saute the chopped onion in butter until it is soft and translucent.
Add vermicelli and cook for about 4 or 5 minutes until it is browned. (Be careful not to burn.)
Add rice and cook for about 5 minutes or until it looks bright white.
Add minced garlic and cook for about 1 minute.
Pour broth into the skillet with rice, cover and cook until rice is cooked about 15 to 20 minutes.
Calories: 334kcal | Carbohydrates: 51g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 560mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 472IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg