Nice and Easy Rice and Vermicelli
Elevate your weeknight dinner with this 'Nice and Easy Rice and Vermicelli' recipe—a quick and flavorful twist on classic rice pilaf. Featuring the perfect blend of buttery toasted vermicelli noodles and tender long-grain rice simmered in savory chicken or vegetable broth, this dish delivers both comfort and simplicity in just 30 minutes. A golden hint of olive oil enhances the rich, nutty flavors, while a sprinkle of fresh parsley lends an optional burst of brightness. Ideal as a hearty side dish or a satisfying base for your favorite mains, this recipe is beginner-friendly yet elegant enough to impress. Perfect for busy families or low-fuss entertaining, this one-pot wonder is as versatile as it is delicious!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup long-grain rice
- 0.5 cup vermicelli noodles
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups chicken broth (or vegetable broth for vegetarian version)
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Measure 1 cup of long-grain rice and rinse it under cold water until the water runs clear. Set it aside to drain.
Break the vermicelli noodles into small pieces, about 1–2 inches long, and set aside.
In a medium saucepan, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat until the butter is melted and begins to foam.
Add the broken vermicelli noodles to the saucepan and toast them, stirring constantly, until they turn golden brown. Be careful not to burn them.
Once the vermicelli is toasted, add the rinsed rice to the saucepan. Stir to coat the rice in the butter and oil mixture.
Pour in 2 cups of chicken broth (or vegetable broth for a vegetarian option). Add 0.5 teaspoons of salt and 0.25 teaspoons of ground black pepper. Stir to combine.
Raise the heat to bring the mixture to a boil, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15–20 minutes, or until all the liquid is absorbed and the rice and vermicelli are tender.
Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the rice to steam and become fluffy.
Fluff the rice and vermicelli with a fork. Taste and adjust seasoning, if needed.
Transfer the rice and vermicelli to a serving dish and garnish with 1 tablespoon of freshly chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 676 mg | 29% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
