Turkish · Dinner
Rice Pilaf with Noodles
Turkish-style rice pilaf made with basmati rice and broken vermicelli noodles, toasted in butter with onion until golden, then simmered in chicken stock. Fluffy long-grain rice and crisp noodle strands deliver a nutty, buttery flavour, served warm as a classic side with grilled meats or stews.
$2
5 minsPrep
20 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
398Calories
8.9gProtein
12.1gFat
63.4gCarbs
1.3gSugar
2.1gFiber
952mgSodium
32mgChol
6.7gSat Fat
180mgPotassium
35mgCalcium
1.6mgIron
0.1mcgVitamin B12
1.2mgVitamin C
low-calorie
low-cholesterol
herb-salt
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Rinse the basmati rice under cold water until the water runs mostly clear, then drain well. Break the vermicelli into 1-inch pieces and set both aside.
2
Melt
Melt the butter in a small saucepan over medium heat for about 1 minute until it foams and smells nutty.
3
Toast
Add the onion and cook over medium heat for 2 minutes, stirring often, until softened and translucent.
4
Toast
Add the vermicelli and stir constantly over medium heat for 2–3 minutes until the strands turn deep golden brown.
5
Toast
Stir in the drained rice and cook over medium heat for 1 minute, coating the grains until glossy.
6
Simmer
Pour in the chicken stock, add the salt and black pepper, bring to a boil over high heat, then reduce to low, cover, and simmer for 12–15 minutes until the liquid is absorbed.
7
Rest
Remove the saucepan from the heat and let the pilaf stand covered for 10 minutes.
8
Plate
Fluff the pilaf gently with a fork and mound onto a plate to serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 130g130g basmati rice
- 34g34g vermicelli noodles, broken into 1-inch pieces
- 28g28g butter
- 360ml360ml chicken stock
- 40g40g onion
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
