Rice Pilaf
Rice pilaf is one of those classic side dishes that never goes out of style. This easy rice pilaf recipe is buttery and fluffy, making it the perfect addition to just about any meal.
Servings: 4
Ingredients
- 2 ⅔ Cup Chicken Broth
- ⅓ Cup Unsalted Butter
- 1 teaspoon Kosher Sea Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- ⅛ teaspoon Smoked Paprika
- 2 Tablespoons Olive Oil
- ⅓ Cup Vermicelli or orzo
- 1 Cup Long Grain White Rice
- Fresh Parsley for garnish
Instructions
- In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika and stir to combine. Once the mixture starts to simmer, reduce to low heat.2 ⅔ Cup Chicken Broth, ⅓ Cup Unsalted Butter, 1 teaspoon Kosher Sea Salt, ½ teaspoon Garlic Powder, ⅛ teaspoon Smoked Paprika, ½ teaspoon Black Pepper
- In a large skillet set over medium-low heat, drizzle in the olive oil. When the oil is hot, add the vermicelli and cook until brown, do not over cook!2 Tablespoons Olive Oil, ⅓ Cup Vermicelli
- Add the rice and cook another 4-5 minutes.1 Cup Long Grain White Rice
- Carefully pour the warm broth mixture into the rice skillet and stir to combine. Bring to a simmer, cover and cook for 15 minutes.
- Remove the cover, and stir in 2 teaspoons to 1 tablespoons of the parsley. Cover again and continue cooking for 5 minutes or until all of the broth is absorbed.Fresh Parsley
- Remove the lid, fluff with a fork and enjoy!
Video
Nutrition
Serving: 1cup | Calories: 332kcal | Carbohydrates: 29g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 1201mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 508IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 0.4mg