Wednesday, December 5, 2012

Rice Pilaf with Vermicelli

My homemade version of the San Francisco Treat with less sodium and simple ingredients.


1 oz. vermicelli or angel hair pasta
2 Tbsp. unsalted butter
1/2 small onion, chopped
1 cup long grain rice
2 cups low sodium broth (chicken, beef or vegetable)
Parsley for garnish


Take a small amount of pasta and break in 1-inch pieces.

In a medium saucepan, heat 2 Tbsp. butter over medium-high heat.  Add onion, pasta and rice and cook stirring frequently until pasta is browned, 3 to 5 minutes.

Add broth and bring to a boil.  Cover, reduce heat to low and simmer until liquid is absorbed, about 15 minutes.

Remove from heat, and let stand 5 minutes.  Add parsley and fluff pilaf with a fork.

Adapted from Martha Stewart


  1. I love vermicelli ! Use it in desserts and as a pilaf too. it cooks so easy and has such a nice texture !! This sounds lovely !

  2. Yum-Love it! I threw a potato in the microwave tonight... Gotta start treating myself better:@)

  3. That looks so good! I am now going to make homemade Rice Pilaf for my family. YUMMY!

  4. I just use regular Rice-a-Roni but only half the seasoning packet.


Thank you for visiting!

Artisan Cast Iron Dutch Oven Bread

This recipe is a typical one with two rising periods.  Most of this time it's the yeast working and not you! 2 cups water 1...