Ann's Rice Pilaf

Ann's Rice Pilaf
  • 2 teaspoons chicken bouillon granules
  • 2 cups water
  • 1/4 cup butter
  • 3/4 cup broken pieces vermicelli pasta
  • 1 cup long grain white rice
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon Greek seasoning, or to taste


  1. Dissolve chicken bouillon in water in a bowl.
  2. Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
  3. Pour bouillon mixture into the skillet with the vermicelli.
  4. Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

03/09/2017
Ann's Rice Pilaf, recipe PT15M PT1H 5 455 calories

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