Holiday Rice Pilaf
Every year when the holiday’s roll around we make this Holiday Rice Pilaf for almost every meal. It’s traditionally served with Thanksgiving Dinner and Christmas Dinner but our family enjoys it so much and it is so easy to prepare, it will often be served at birthday’s and other family meals.
The Holiday Rice Pilaf recipe was handed down from my grandparents. I asked my mom to share the story of how we got the rice pilaf recipe.
Rice Pilaf became a Thanksgiving favorite in my family when I was a young girl. We did not have family in California so we often went on a trip to the Colorado River with a group from the company where my father worked. Some of us stayed in the small motel and others in the camp grounds. On Thanksgiving Day there were several turkeys roasting in the ovens of the tiny kitchens of the motel. All the tables and chairs were moved out onto the porch and the whole group brought their favorite dishes to share. My father found the pilaf at one of the tables and just loved it. Pilaf became a favorite at many family dinners from that time on. Rice Pilaf always reminds me of those long ago trips to the river, Thanksgiving and my Dad.
Holiday Rice Pilaf Recipe
- 4 tbsp butter
- 1 cup rice
- 1/2 cup vermicelli, broken into one inch pieces
- 2 cups broth, beef, chicken or vegetable
- Heat 2 cups water and add 2 cubes bouillon (we prefer chicken). Melt the butter in a saucepan. Break in vermicelli into the melted butter to brown slightly. Add rice to the pan. Then add the broth and stir. Turn down the heat to low, cover and cook for approximately 20 minutes.
- Brown vermicelli butter in saucepan. Throw rice in the pan when the vermicelli starts to get brown. Add 2 cups hot broth. Turn stove down to low, simmer with lid on for about 20 minutes.
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