MEDITERRANEAN RICE PILAF WITH VERMICELLI
Yield:
6
Ingredients
- 2 cups medium grain rice or basmati, rinsed and soaked in water for 10 minutes
- 1 cup cut up vermicelli
- 3 cups low sodium chicken stock or water
- juice of 1 lemon
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- salt and pepper to taste
Garnish:
- chopped fresh parsley leaves
Instructions
- Heat olive oil with 2 tablespoons butter over medium- high heat. Add vermicelli and cook constantly tossing until golden brown and toasted. Careful not to burn them.
- Strain rice and add to the pot. Stir to incorporate.
- Add the chicken stock, lemon juice, 2 tablespoons butter, salt and pepper.
- Bring to a boil and allow the liquid to reduce until it just covers the rice.
- Cover the pot with the lid and reduce heat to a simmer. Allow to cook without uncovering for 15 minutes.
- Toss and fluff with a fork.
- Enjoy!
I am so glad I found your channel! My husband is Greek and I love cooking Greek food. Your recipes are so authentic and inspiring . Thank you from UK!
Hello! If I wanted to make this with Orzo pasta how much would I use?
Hi,
You can use a cup (or 3/4 of a cup) of orzo pasta instead of the vermicelli. I make it with orzo all the time. Delicious.
Hi Dimitra! First I would like to say I love your recipes and videos!!!!
I am going to make your rice pilaf with vermicelli for a dinner party this Friday. Can I make this dish a few hours ahead of time, so I do mot have to spend so much time in the kitchen? Thank you Wanita
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Hi Dimitra,
I made the Mediterranean rice pilaf with Vermicelli! It was amazing. I didn’t use chicken broth but instead I used water. I cooked half of the rice and Vermicelli because there are fewer people to serve. Toasting the pasta in butter and olive and then adding the rinsed rice gave the best taste. I also made the keftedakia for my partner tonight and I will eat the falafel which I baked ! Everything tasted so gummy! Thank you so much for your recipes! Merry Christmas .
Zoe