The most aromatic, comforting rice that goes with everything!
My Mediterranean rice pilaf with fide noodles is one of the most popular recipes on my blog. I posted it on my channel a while back because it’s an easy go-to side that we make time and again. With only six ingredients, it’s loaded with delicious flavor, simple to make, and literally goes well with everything. I just did a quick, updated video, and now you have all the ingredients, measurements, and how-tos to make this versatile side dish at home.
You can serve it alongside any chicken, fish, or lamb, and I’ve posted it with my Loaded Greek Chicken Souvlaki Bowls, Steak Gyros, Lamb Kapama, Mediterranean Fish & Chickpea Skillet, and plenty of other recipes. You can even make it as a main course by adding your favorite vegetables. Switch it up with orzo pasta in place of vermicelli, or swap out the chicken stock for a vegan/vegetarian Mediterranean rice pilaf. You’re going to love it!
Why will we make this often?
Buttery, lemony
Rich, zesty
Nourishing, comforting
Vermicelli rice pilaf
What do I need for rice pilaf?
Medium grain rice -or basmati, rinsed and soaked in water for 10 minutes or until the water runs clear.
Vermicelli/fide noodles -cut up to about the same size as the rice or double the size to blend in nicely.
Low-sodium chicken stock -or water for a vegetarian version, but the chicken broth gives the pilaf a ton of cozy flavor.
​Juice of 1 lemon -brightens the rice with citrus flavor.
Unsalted butter -toasts the vermicelli and adds buttery flavor and texture without too much salt.
Olive oil -adding this to the butter allows you to cook at a high enough temperature to toast the noodles before the butter burns or separates.
Salt and pepper -the dynamic duo that seasons all the ingredients and makes it delicious.
Fresh parsley leaves -chopped to garnish the pilaf with for serving.
How do you toast the noodles?
Heat olive oil with 2 tablespoons butter over medium-high heat. Add vermicelli and cook, constantly tossing, until golden brown and toasted, being careful not to burn them.
Do you cook the rice separately?
Strain the rice and stir it into the pot with the noodles. ​Add the chicken stock, lemon juice, two tablespoons of butter, salt, and pepper. ​Bring to a boil and reduce the liquid until it covers the rice. ​Cover the pot with the lid and reduce the heat to a simmer. Allow to cook without uncovering for 15 minutes.
How do you serve rice pilaf?
​Toss and fluff with a fork when done, and serve with any of your favorite mains. Try it with my Greek Keftedes and Classic Falafel, like Zoe did! Enjoy!
Do you have more pilaf recipes?
Yes! Pilafs are so versatile that sometimes I throw things in that I end up loving. Try My Mom’s Shrimp Pilafi with Corn, Delicious Greek Lemony Chicken with Spinach Pilaf, One-Pot Lamb Pilaf, Greek Leeks & Rice Pilaf, known as Prasorizo, Greek Deconstructed Cabbage Roll Pilaf, or any of my many others. Search for pilaf above for a ton of options!
Watch the Video:
Mediterranean Rice Pilaf with Fide
Ingredients
- 2 cups medium grain rice or basmati, rinsed and soaked in water for 10 minutes
- 1 cup cut up vermicelli/fide noodles
- 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
Wloupakos@gmail.com
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
Have you got a recipe for pilafi with chicken cooked in the same pot? it has tomato in it.
Hi Dimitra,
I love your page and of course your simple recipes are so amazing. Thank you
for posting and teaching us about your delicious foods
We made this yesterday per the recipe except used preserved lemon peel instead of juice because it was all we had. The flavor and lightness of this was amazing. Definitely will be making this more often. I can’t wait to try it with company.