Vermicelli Pilaf (Rice with Vermicelli), cooked in the oven
A combination of vermicelli and rice that’s cooked in the oven resulting into a tasty and fluffy dish.
Ingredients
Units
Scale
- 4 tablespoons unsalted butter
- 3/4 cup vermicelli (pasta)
- 1 1/2 cups basmati rice, rinsed well
- 2 3/4 cups low sodium chicken broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon chicken seasoning or bouillon, I used Vegan Chicken-Less Seasoning Salt from Trader Joe’s. (Optional)
Instructions
- Preheat the oven to 350F
- Rinse rice well under cold water until the water runs clean. Drain well and set the rice aside.
- Over medium heat, melt the butter in a pot. I like to use a pot with a tight-fitting lid (one that doesn’t allow steam to escape. I like to use my Dutch Oven pot).
- Add the vermicelli and toast for about 2-3 minutes or until it starts to turn golden brown, mixing frequently. Keep an eye on it because once it starts to brown, it browns quickly after that. It’s ok if some haven’t browned yet.
- Add the rinsed rice and mix to combine with the butter and the vermicelli. Allow to toast for about 3 minutes, mixing frequently.
- Add the broth, salt, and chicken seasoning (optional). Stir and bring to a boil. Note: I have also tried this recipe without the chicken seasoning, and that tastes delicious too.
- Once it comes up to a boil, stir, cover with lid, and transfer it to the oven.
- Place it on the 2nd rack from the bottom and bake for 20 minutes.
- Remove the pot and place it on top of your stovetop (with the heat off. This is mainly for air circulation). At this point, I like to place a paper towel or a kitchen towel under the lid. The paper towel or the kitchen towel helps catch any moisture which helps keep the rice fluffy. After this point, don’t remove or open the lid. Allow it to sit with the lid on for 10-15 minutes.
- Remove the lid and fluff with fork.