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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 quarts
mh_1043_rice.jpg
Ingredients
Ingredient Checklist
3 tablespoons unsalted butter
1/2 yellow onion, chopped (about 3/4 cup)
1 cup dried vermicelli noodles, broken into roughly 1-inch pieces
2 cups long-grain white rice
3 cups chicken broth
1 teaspoon coarse salt
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 quarts
mh_1043_rice.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 quarts
Recipe Summary
Yield: Makes 2 quarts
Yield: Makes 2 quarts
Makes 2 quarts
mh_1043_rice.jpg
mh_1043_rice.jpg
Ingredients
Ingredients
- 3 tablespoons unsalted butter
- 1/2 yellow onion, chopped (about 3/4 cup)
- 1 cup dried vermicelli noodles, broken into roughly 1-inch pieces
- 2 cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon coarse salt
Directions
Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes.
Add the rice, stir to combine, and add the remaining tablespoon of butter.
Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve.
Reviews (8)
Add Rating & Review
25 Ratings
5 star values:
9
4 star values:
9
3 star values:
4
2 star values:
1
1 star values:
2
Reviews (8)
Add Rating & Review
25 Ratings
5 star values:
9
4 star values:
9
3 star values:
4
2 star values:
1
1 star values:
2
Add Rating & Review
25 Ratings
5 star values:
9
4 star values:
9
3 star values:
4
2 star values:
1
1 star values:
2
25 Ratings
5 star values:
9
4 star values:
9
3 star values:
4
2 star values:
1
1 star values:
2
25 Ratings
5 star values:
9
4 star values:
9
3 star values:
4
2 star values:
1
1 star values:
2
- 5 star values:
- 9
- 4 star values:
- 9
- 3 star values:
- 4
- 2 star values:
- 1
- 1 star values:
- 2
Martha Stewart Member
Rating: 4 stars
09/12/2014
Used long grain brown Jasmine rice... do not do this as it takes the brown rice much longer to cook. And had to add 2 cups more of water... also remember to have a tight fitting cover. My pan had a dent right around the rim and I'm sure that had a lot to do with not enough water. Great taste though...will make again! Oh and I used onion powder. Picky people in our family. No one should be perfect.
Martha Stewart Member
Rating: 5 stars
02/22/2013
This is a regular side-dish in my house. We're trying to cut out as many processed foods as we can, so needless to say I LOVE watching Mad Hungry. This has a very similar taste to rice-a-roni, only SO MUCH BETTER, and it's homemade. I didn't want to break up the spaghetti, so I just used an equal measurement of orzo pasta instead. YUM!!
Martha Stewart Member
Rating: Unrated
07/06/2012
This is the first of Lucinda's recipes that I have tried and it was delicious. I had to start over once though because my onion burned before the pasta browned. I recommend barely cooking the onion before adding the pasta because the onion continues to cook quite a bit as the pasta browns. A tasty side dish served with grilled chicken and vegetables...then combine the leftovers and you have lunch for the next day!
Martha Stewart Member
Rating: Unrated
01/24/2012
I haven't made this in so long I forgot how much I love it!
Great Recipe,Quick and Easy to make Thanks!
Martha Stewart Member
Rating: 5 stars
11/04/2011
I loved this. Like the boxed noodle-roni but much better.
Good for breakfast, lunch or dinner.
Martha Stewart Member
Rating: Unrated
09/25/2011
I made this recipe gluten-free, using rice pasta spaghetti or vermicelli. To my surprise, it translated perfectly! Just watch the pasta as you're browning it - it browns quite quickly. Thanks for another great recipe!
Martha Stewart Member
Rating: Unrated
09/21/2011
Made this to accompany the vinegar glazed chicken tonight for dinner. Between the two recipes the sound of mmmm's and silence as we savored the dishes declared them both a big hit. You did it again Lucinda. Bravo
Martha Stewart Member
Rating: 4 stars
09/12/2014
Used long grain brown Jasmine rice... do not do this as it takes the brown rice much longer to cook. And had to add 2 cups more of water... also remember to have a tight fitting cover. My pan had a dent right around the rim and I'm sure that had a lot to do with not enough water. Great taste though...will make again! Oh and I used onion powder. Picky people in our family. No one should be perfect.
Rating: 4 stars
Rating: 5 stars
02/22/2013
This is a regular side-dish in my house. We're trying to cut out as many processed foods as we can, so needless to say I LOVE watching Mad Hungry. This has a very similar taste to rice-a-roni, only SO MUCH BETTER, and it's homemade. I didn't want to break up the spaghetti, so I just used an equal measurement of orzo pasta instead. YUM!!
Rating: 5 stars
Rating: Unrated
07/06/2012
This is the first of Lucinda's recipes that I have tried and it was delicious. I had to start over once though because my onion burned before the pasta browned. I recommend barely cooking the onion before adding the pasta because the onion continues to cook quite a bit as the pasta browns. A tasty side dish served with grilled chicken and vegetables...then combine the leftovers and you have lunch for the next day!
Rating: Unrated
Rating: Unrated
01/24/2012
I haven't made this in so long I forgot how much I love it!
Great Recipe,Quick and Easy to make Thanks!
Rating: 5 stars
11/04/2011
I loved this. Like the boxed noodle-roni but much better.
Good for breakfast, lunch or dinner.
Rating: Unrated
09/25/2011
I made this recipe gluten-free, using rice pasta spaghetti or vermicelli. To my surprise, it translated perfectly! Just watch the pasta as you're browning it - it browns quite quickly. Thanks for another great recipe!
Rating: Unrated
09/21/2011
Made this to accompany the vinegar glazed chicken tonight for dinner. Between the two recipes the sound of mmmm's and silence as we savored the dishes declared them both a big hit. You did it again Lucinda. Bravo
All Reviews for Rice and Noodle Pilaf
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rice and Noodle Pilaf
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
