Food & Cooking Recipes Breakfast & Brunch Recipes Rice and Noodle Pilaf 3.9 (25) 8 Reviews By Lucinda Scala Quinn Lucinda Scala Quinn Lucinda Scala Quinn is the former executive editorial director of food and entertaining at Martha Stewart Living, She is also the author of six cookbooks and founder of kitchenware brand, Mad Hungry. Editorial Guidelines Updated on December 13, 2012 Rate PRINT Share Yield: 2 quarts This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top. From the book Mad Hungry by Lucinda Scala Quinn (Artisan Books). Cook Mode (Keep screen awake) Ingredients 3 tablespoons unsalted butter ½ yellow onion, chopped (about ¾ cup) 1 cup dried vermicelli noodles, broken into roughly 1-inch pieces 2 cups long-grain white rice 3 cups chicken broth 1 teaspoon coarse salt Directions Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes. Add the rice, stir to combine, and add the remaining tablespoon of butter. Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve. Originally appeared: Mad Hungry, November 2010, Mad Hungry Rate It PRINT