Recipes > Side Dish > Rice Side Dishes > Pilaf > Ann’s Rice Pilaf

Ann’s Rice Pilaf

Ann's Rice Pilaf Recipe

Description

Golden bits of vermicelli pasta add a toasted flavor to this quick pilaf. Use your favorite seasoning in place of Greek seasoning, if desired.

Ingredients

  • 2 teaspoons chicken bouillon granules
  • 2 cups water
  • ¼ cup butter
  • ¾ cup broken pieces vermicelli pasta
  • 1 cup long grain white rice
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • ¼ teaspoon Greek seasoning, or to taste

Instructions

  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.

Add comment

Nutritional Information

Ann's Rice Pilaf

Servings Per Recipe: 4
Calories: 357.1
% Daily Value *
protein: 13 %
carbohydrates: 17 %
exchange other carbs:
dietary fiber: 6 %
sugars:
fat: 19 %
saturated fat: 38 %
cholesterol: 10 %
vitamin a iu: 7 %
niacin equivalents: 31 %
vitamin b6: 10 %
vitamin c:
folate: 30 %
calcium: 3 %
iron: 13 %
magnesium: 10 %
potassium: 3 %
sodium: 45 %
thiamin: 23 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved