Easy Homemade Rice Pilaf Recipe (Better Than Boxed!)
If you've only ever made rice pilaf from a boxed mix, you're in for a treat. This Easy Homemade Rice Pilaf Recipe is buttery, fluffy, and packed with toasted vermicelli, garlic, and onion for a side dish that's even better than the boxed version.
Ingredients
- 2 tbs butter
- 2 tbs olive oil or avocado oil
- 1/2 cup vermicelli or angel hair pasta, broken into small pieces
- 1/2 onion, diced
- 1 cup white rice
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1/2 tsp turmeric
- salt and pepper, to taste
- fresh parsley, for garnish optional
Instructions
- Melt the butter with the olive oil in a large skillet or sauté pan over medium heat. Add the broken vermicelli or angel hair and brown, stirring frequently, until the pasta is golden brown, about 5 minutes.
- Add the diced onion and cook until softened, about 3 minutes.
- To the skillet, add the rice and toast it for 2 minutes in the butter and olive oil. Stir in the garlic and cook for another minute.
- Stir in the broth, turmeric, salt, and pepper. Bring the mixture up to a low boil. Once boiling, immediately reduce the heat to low, cover with a lid, and cook for 25 minutes. Do not lift the lid while the rice is cooking.
- After 25 minutes, turn off the heat. Leave the lid on and let the rice rest undisturbed for an additional 5 minutes. Do not remove the lid during this time.
- Once the resting time is complete, remove the lid and gently fluff the rice with a fork. Garnish with fresh parsley, if desired. Enjoy!