Ann’s Rice Pilaf

Ann’s Rice Pilaf

I love this recipe because it’s so easy and makes a lot. I usually make it for my family on the weekends when we have time to eat as a group and enjoy each other’s company. It’s also great because there are variations you can do with different vegetables, stocks, herbs, spices, etc., so it never gets boring!
prep: 5 mins cook: 30 mins total: 35 mins Servings: 4 Yield: 4 servings


¾ cup broken pieces vermicelli pasta

2 cups water

2 teaspoons chicken bouillon granules

¼ teaspoon Greek seasoning, or to taste

1 cup long grain white rice

1 teaspoon freshly ground black pepper

¼ cup butter

½ teaspoon salt


Dissolve chicken bouillon in water in a bowl.

Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.

Pour bouillon mixture into the skillet with the vermicelli.

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.

Nutrition Facts:

Per Serving: 357 calories; protein 6.7g; carbohydrates 54g; fat 12.5g; cholesterol 30.6mg; sodium 1122.7mg.

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