Elaine's Rice Pilaf
"This is a simple pilaf recipe but so much better than the boxed pilaf. I serve this with my Onion Sauce Chicken and always my guests rave about how good it is."
photo by diner524
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 cup long grain rice
- 1⁄2 cup vermicelli
- 2 tablespoons butter
- 1 (14 1/2 ounce) can chicken broth
- salt
- pepper
directions
- Break vermicelli into 1 inch pieces.
- Melt butter in medium saucepan. Add vermicelli and stir until lightly browned.
- Add rice and chicken stock and stir to combine. Bring to a boil. Cover and cook over low heat 20 minutes. Season to taste with salt and pepper. Enjoy.
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Reviews
-
Delicious!!! I made it with the Onion Sauce Chicken as suggested and my husband gobbled it up. This one is a keeper. -
Made this to go along with your Recipe #236627 and it was a hit at our house. I used Jasmine long grain rice and followed the recipe as written except for adding a bit of diced onion to the butter and vermicelli in the beginning. Thanks for posting JCC. Made for Fall PAC 08. -
I made 50 servings of this rice for an event and it awesome! It was super easy and very very good. Thanks for a great recipe! -
WoW! this rice pilaf was outstanding! I used Jasmine long grain rice and I replaced the store brought can of chicken broth with using 1 cup of fresh chicken broth with 1 cup boiling water and adding 2 chicken bouillon cubes. We enjoyed this rice pilaf with recipe#236627 and both recipes will be put into my family's favorite Zaar recipes cookbook. Thanks so much for sharing the recipe! It was YUMMY!! :) -
We enjoyed this 'rice-a-roni'! I used spaghettini as that is what I had on hand. I felt it was missing something but couldn't put my finger on it. I think next time I will throw some slivered almonds on top to give it a little crunch. Thanks for sharing your recipe.
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RECIPE SUBMITTED BY
JCC4329
peabody, 61
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<br>I am a payroll manager but in my next life I will definitely be a chef. I love cooking and especially trying new recipes.
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<br>I have been married for 32 years and when we were newly weds my DH encouraged me to cook even though we would drink Alka-Seltzer for dessert most nights. I thought because I watched my mother cooking when I was growing up that I could just ?jump in? and start cooking. That was not the case. Chris and I found out the hard way.
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<br>I have two little dogs Jake and Jillian. Jakie is a Japanese Chin and Jillian is a Pekinese. They are so adorable. They race from one end of the house to the other. Jake will watch for me from the front windows. The minute he hears the garage door he makes a beeline for the door with Jillian in tow. Such a nice welcome home at the end of the day.
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<br>About a year and half ago my friends and I set up a Dinner Club which consists of three couples. Each month one couple hosts a dinner party. The hosts prepare the main entr?e. The guests bring an appetizer and a dessert. The only rule is that all recipes must be new. Tried and true reicpes are not acceptable. This way we get to prepare recipes for friends that we may never have tried. We rate the recipes at the end of the meal and share copies with each other. This affords us a chance to get together without letting too much time go by.
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<br>Since joining Zaar a year ago I was adopted for the Spring 2008 Pick A Chef cookbook. Some of my recipes appear in the book. I am currently participating in the Zaar World Tour 4, visiting many countries and cooking a lot of foreign recipes along with my teammates. So far this has been very exciting. Again, trying new recipes that I would never have thought to cook has been amazing not to mention meeting people from around the world.
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<br>This is a wonderful site with so much going on. The recipes I have tried to date have been fabulous. All the members are so nice and helpful. I just renewed my Premium Membership and will revisit ?About Me? in a year to update.
