Rice Pilaf

Try this beloved Rice Pilaf recipe that combines toasted vermicelli with fluffy rice for a comforting and delicious side dish.

Course Side Dish

Cuisine Arabic

Keyword rice recipes

Prep Time 15

Cook Time 30

Resting Time 20

Total Time 1 5

Servings - 8 servings

Calories 545kcal

Author Kathleen

Ingredients

1 large Knorr chicken bouillon cube
1/4 cup boiling water
2 cups long grain rice
1/2 cup pine nuts or slivered almonds dry roasted
2 tablespoons olive oil
1 cup vermicelli if using coils, crushed
32 ounces chicken broth
1/4 teaspoon pepper
2 tablespoons butter
fresh parsley, minced

US Customary - Metric

Instructions

Dissolve Bouillon: Place the bouillon cube in a small heatproof bowl or measuring cup. Pour in 1/4 cup boiling water and stir until fully dissolved. Set aside.
Prepare Rice: Rinse rice in a colander twice under cold water. Place in a mixing bowl, cover with water by 1 inch, and soak for 10 minutes. Drain thoroughly.
Toast Nuts:In a large (12-inch) skillet with a tight-fitting lid, heat 1 tablespoon olive oil over medium heat. Add the pine nuts or almonds and toast, stirring constantly, until lightly golden. Transfer to a plate.
Toast Vermicelli: Add the remaining olive oil to the skillet. Stir in the vermicelli and cook over medium heat, stirring constantly, until it turns golden and smells nutty and fragrant. This step is key—the pasta not only adds flavor but also gives the pilaf its classic texture. Keep a close eye on it, as vermicelli can go from perfectly toasted to burnt in just seconds. Aim for an even golden color, not too brown or dark.
Toast Rice: Add the drained rice to the skillet and stir for 2–3 minutes, coating the grains in oil and lightly toasting them. This deepens the flavor and helps keep the pilaf fluffy.
Cook Pilaf:Stir in chicken broth, dissolved bouillon, black pepper, and toasted nuts. Bring to a boil, then reduce heat to low. Cover tightly and cook for 20 minutes, or until rice is tender and liquid is absorbed.
Steam Off: Remove the skillet from the heat, but keep it covered. Let the pilaf stand for 10 minutes. This steaming step finishes cooking the rice gently so the grains are evenly tender and fluffy.
Finish: Remove from heat. Add butter, cover, and let sit 10 minutes. Fluff gently with a fork before serving.
Serve:Sprinkle with fresh parsley and enjoy.

Notes

Rinse + Soak: Essential for fluffy, separate grains.
Toast, Don’t Burn: Vermicelli can go from golden to burnt in seconds.
Low + Slow: Once broth is added, keep the heat low and the lid on tight.
Steam Rest: That 10-minute off-heat steam makes all the difference.
Nut Options: Use what you love—pine nuts for richness, almonds for crunch.

Nutrition