Ann's Savory Rice Pilaf

Ingredients List

• 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

Cooking Instructions

1. In a bowl, dissolve the chicken bouillon in water.

2. In a skillet, melt butter over medium-high heat. Add vermicelli pieces and cook, stirring occasionally, until golden brown, about 5 minutes.

3. Pour the bouillon mixture into the skillet with the toasted vermicelli.

4. Add rice, black pepper, salt, and Greek seasoning to the skillet, and bring to a boil. Cover, reduce heat, and let simmer for 20 to 25 minutes, until the rice is tender and the liquid has been absorbed.

Cook's Tips:

This recipe can also be made with instant rice. Simply follow the instructions on the instant rice package for the correct water-to-rice ratio, but allow it to sit longer so the vermicelli softens properly.

You can also use beef broth or bouillon as an alternative to chicken bouillon for a different flavor.

For moister rice, add a little extra water. For a drier texture, reduce the amount of water slightly.

Nutritional Information (per serving)