Homemade Rice-A-Roni
This vermicelli rice pilaf is a buttery, savory side dish with simple ingredients and tons of flavor. The crispy bottom adds a delicious texture. The San Francisco treat!!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Tsp vegetable oil (as needed)
- 4 Tbsp salted butter (divided into 2 tbsp + 2 tbsp)
- 3/4 C vermicelli
- 1 C long grain rice
- 2 cloves garlic (minced)
- 1 Tbsp flat-leaf parsley (minced)
- 1 Tsp onion powder
- 1/4 Tsp kosher salt (to taste)
- 1/8 Tsp black pepper (freshly cracked)
- 2 C chicken broth
Instructions
- 1
Place a nonstick sauté pan or skillet with high sides over medium heat. Add the vegetable oil and 2 tablespoons of butter. Once the butter has melted, swirl them together to combine.
- 2
Add the vermicelli to the pan and toast it for 2-3 minutes, stirring frequently to prevent burning.
- 3
Push the vermicelli to one side of the pan and add the remaining 2 tablespoons of butter. Once melted, stir in the rice with the vermicelli. Toast the rice, stirring once per minute, until it becomes browned and smells nutty.
- 4
Increase the heat to medium-high. Add the minced garlic, parsley, onion powder, salt, black pepper, and chicken broth. Stir everything together and bring to a boil.
- 5
Once the mixture reaches a boil, cover the pan with a lid and reduce the heat to medium-low. Cook undisturbed for about 20 minutes, or until the rice has absorbed all the liquid.
- 6
If you'd like a crispy bottom, let the rice cook for another couple of minutes without stirring. Remove from heat and fluff with a fork. Dassit!