Nice and Easy Rice and Vermicelli

Elevate your weeknight dinner with this 'Nice and Easy Rice and Vermicelli' recipe—a quick and flavorful twist on classic rice pilaf. Featuring the perfect blend of buttery toasted vermicelli noodles and tender long-grain rice simmered in savory chicken or vegetable broth, this dish delivers both comfort and simplicity in just 30 minutes. A golden hint of olive oil enhances the rich, nutty flavors, while a sprinkle of fresh parsley lends an optional burst of brightness. Ideal as a hearty side dish or a satisfying base for your favorite mains, this recipe is beginner-friendly yet elegant enough to impress. Perfect for busy families or low-fuss entertaining, this one-pot wonder is as versatile as it is delicious!

Nutriscore Rating: 61/100

Prep Time:5 mins

Cook Time:25 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup long-grain rice
• 0.5 cup vermicelli noodles
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cups chicken broth (or vegetable broth for vegetarian version)
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 tablespoon fresh parsley (optional, for garnish)

Directions

Step 1

Measure 1 cup of long-grain rice and rinse it under cold water until the water runs clear. Set it aside to drain.

Step 2

Break the vermicelli noodles into small pieces, about 1–2 inches long, and set aside.

Step 3

In a medium saucepan, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat until the butter is melted and begins to foam.

Step 4

Add the broken vermicelli noodles to the saucepan and toast them, stirring constantly, until they turn golden brown. Be careful not to burn them.

Step 5

Once the vermicelli is toasted, add the rinsed rice to the saucepan. Stir to coat the rice in the butter and oil mixture.

Step 6

Pour in 2 cups of chicken broth (or vegetable broth for a vegetarian option). Add 0.5 teaspoons of salt and 0.25 teaspoons of ground black pepper. Stir to combine.

Step 7

Raise the heat to bring the mixture to a boil, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15–20 minutes, or until all the liquid is absorbed and the rice and vermicelli are tender.

Step 8

Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the rice to steam and become fluffy.

Step 9

Fluff the rice and vermicelli with a fork. Taste and adjust seasoning, if needed.

Step 10

Transfer the rice and vermicelli to a serving dish and garnish with 1 tablespoon of freshly chopped parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	766.2 grams (766.2g)

Amount per serving	% Daily Value*
Calories	798

Total Fat 40.00g	51%
Saturated Fat 16.70g	84%
Polyunsaturated Fat 1.30g
Cholesterol 62mg	21%
Sodium 2911mg	127%
Total Carbohydrate 103.40g	38%
Dietary Fiber 3.40g	12%
Total Sugars 2.00g
Protein 11.90g	24%

Vitamin D 0IU	0%
Calcium 48mg	4%
Iron 4mg	21%
Potassium 282mg	6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 5.8%

Carbs: 50.4%