Tuesday, May 14, 2013

Rice & Vermicelli

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I have a new favorite side.  I took my Rice Pilaf recipe that I love and revamped it for a new recipe.

I added some vermicelli so it is more like those box mixes you get at the store.  You know which ones I'm talking about!

This has become a weekly staple around here and I make it at least once a week.

Here's what you need:

1 Tbs. canola or vegetable oil
1 Tbs. Butter
1 cup rice, I use a long grain white
1/3 cup spaghetti, broken into 1 inch pieces
1-1/2 Tbs. chicken bouillon
3 Tbs. soy sauce, I always use a reduced sodium
1 tsp. granulated garlic
1 tsp. onion powder
2-3 green onion, minced
3 cups water

In a medium pan saute the rice and vermicelli in the oil and butter until it starts to brown, about 3 - 5 minutes.
Add the water, soy, and spices and stir.  Cover and bring to a boil.
Reduce to a simmer and cook for 25 - 30 minutes or until all the water has evaporated and the rice is tender.
Fluff with a fork and add the minced green onions.  
Serve with any type of meat.  Great with Chicken and Pork.

Serves 6 - 8

Here the handy printable - Rice & Vermicelli


  1. I like the sounds of making the rice instead of buying the box. Think I should try this. Thanks, Andi

  2. Thanks Andi! I love this recipe and make it at least twice a week!


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