Garlic Vermicelli Rice Pilaf is our recipe for homemade garlic Rice a Roni! Olive oil and garlic make this a perfectly flavored side dish to accompany any meaty entree.
Why You Will Love This Recipe
Background
- Cheap to make.
- Delicious.
- Control ingredients in your food.
Jump to:
- Why You Will Love This Recipe
- Garlic Vermicelli Rice Ingredients
- How to Cook Vermicelli Rice
- Add The Water
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Garlic Vermicelli Rice Ingredients
Use uncooked, long grain rice for this recipe. Don't use minute rice, pre cooked rice, or Cal Rose rice, as they will all be too sticky.
- Basmati rice - White, brown, or any long grain rice is fine.
- Water
- Olive oil - Use good, fragrant extra virgin olive oil, if possible for this garlic infused rice pilaf with vermicelli.
- Vermicelli - Break it up into small pieces, or purchase Fideo which is vermicelli about ½" long. You can also use broken up angel hair pasta.
- Garlic - Use fresh garlic, not the jarred minced garlic.
- Salt
- Parsley - Fresh chopped, for garnish. Optional.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Cook Vermicelli Rice
If you've ever made a store bought box of Rice a Roni, than you know how easy it is to make. You'll supply the uncooked rice, broken vermicelli or Fideo pasta, and saute it just like making store bought Rice a Roni.
You are in control of the seasonings though, so this homemade Rice a Roni side dish is SO much healthier than the store bought mixes. And, cheaper!
Mince The Garlic
- Mince the garlic into a small mince. Use fresh garlic for the best flavor, jars of minced garlic tend to be less potent.
Saute Rice and Vermicelli
- In a medium skillet that has a lid, heat the olive oil. Once the oil is hot, add the minced garlic and saute for 30 seconds, or until fragrant.
- Add the vermicelli and saute for an additional 3 to 4 minutes until both are golden.
- Add the rice and saute for another 2 to 3 minutes so that the rice gets a little color.
Add The Water
- Add the water to the skillet of sauteed garlic, rice, vermicelli, and season with salt. Stir well and bring to a rapid boil.
- Reduce heat to low, cover with a lid, and cook for 16 to 18 minutes.
Fluff and Serve
- Remove from the stove, uncover, and fluff the rice. Serve with butter as a side dish while hot.
Serving Suggestions
Garlic vermicelli rice pilaf is a popular side dish in Middle Eastern cuisine. You could serve it as part of a larger spread that includes hummus, baba ghanoush, tabbouleh, and pita bread.
Here are a few additional serving suggestions:
- Blackstone Beef Teppanyaki
- Sous Vide Roast Beef
- Balsamic Grilled Sirloin Steak
- Roasted Rainbow Carrots
- Air Fryer Pork Chops (no breading)
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few substitutions and variations when making this vermicelli with rice pilaf recipe:
- You can substitute vegetable broth, chicken broth, or any broth for the water.
- Jarred minced garlic is convenient, but not as flavorful. You can add some garlic powder to bump up the flavor.
- Fideo pasta is perfect for this vermicelli rice, as it's already broken up in small pieces! You'll find it in the pasta aisle or in the Hispanic food aisles of your grocery store.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this vermicelli with rice pilaf.
Storage and Reheating
- This rice with vermicelli recipe can be stored in an airtight container in the refrigerator for up to 3 days.
- It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat this vermicelli rice pilaf , simply place it in a baking dish and bake at 350 degrees F (175 degrees C) for 20-25 minutes, or until heated through.
Tips for Success
- Don't lift the lid on the rice while it's cooking. It needs the steam built up inside to cook properly.
- Toast some pine nuts or almonds and add them to the rice pilaf for a crunchy texture.
- Add a few thin pats of butter on top of the rice right after it's been fluffed. Game changer!
Frequently Asked Questions
Rice a Roni is a pre mixed combination of rice, vermicelli, salt, and seasonings. It also has a lot of additives to keep the mixture shelf stable and the fats in the seasoning from going rancid. Making your own vermicelli rice pilaf is much healthier, and less expensive.
Long grain rice is the best type of rice to use for garlic vermicelli rice pilaf. It will give your rice a light and fluffy texture. You can use any type of long-grain rice, such as jasmine rice, or basmati rice.
You can add a variety of vegetables, meats, or spices to your garlic vermicelli rice pilaf, either before or after cooking.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
📖 Recipe
Garlic Vermicelli Rice Pilaf (DIY Rice a Roni)
Equipment
Ingredients
- 6 cloves Garlic fresh, minced
- 2 teaspoon Olive oil extra virgin
- ⅓ cup Vermicelli Fideo
- 2 cup Basmati rice White, brown, or any long grain rice is fine.
- 4 cup water
- ½ teaspoon Salt more to taste
- butter optional, for serving
- 2 tablespoon Parsley chopped, for garnish
- pin nuts toasted, or almonds OPTIONAL
Instructions
- Mince the garlic into a small mince. Use fresh garlic for the best flavor, jars of minced garlic tend to be less potent.
- In a medium skillet that has a lid, heat the olive oil. Once the oil is hot, add the minced garlic and saute for 30 seconds, or until fragrant.2 teaspoon Olive oil, 6 cloves Garlic
- Add the vermicelli and saute for an additional 3 to 4 minutes until both are golden.⅓ cup Vermicelli
- Add the rice and saute for another 2 to 3 minutes so that the rice gets a little color.2 cup Basmati rice
- Add the water to the skillet of sauteed garlic, rice, vermicelli, and season with salt. Stir well and bring to a rapid boil.4 cup water, ½ teaspoon Salt
- Reduce heat to low, cover with a lid, and cook for 16 to 18 minutes.
- Remove from the stove, uncover, and fluff the rice. Serve with butter as a side dish while hot. Garnish with chopped parsley if desired.2 tablespoon Parsley, butter
Notes
- Don't lift the lid on the rice while it's cooking. It needs the steam built up inside to cook properly.
- Toast some pine nuts or almonds and add them to the rice pilaf for a crunchy texture.
- Add a few thin pats of butter on top of the rice right after it's been fluffed. Game changer!
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