Eat up: easy rice pilaf recipe

Eat up: easy rice pilaf recipe

We have a few go-to recipes around here, as I’m sure most people do. The kind of thing we make every single week and never get sick of. This rice pilaf is one of those for us.

I’m unabashedly in love with rice. White rice, brown rice, flavored rice, I love them all. For most of my pre-married, living-on-my-own life I happily ate rice for at least one meal a day, and it was usually some sort of ready-in-5-minutes boxed rice. So, I’m not saying my rice consumption was very sophisticated back then. Now that I’m a little more grown up, or at least we’re really busy playing house and trying to look like adults, we like to cook with “real” rice and add “real” ingredients, like fresh herbs. Whoa. And it turns out, it’s totally easy! For real.

This is a recipe we’ve adapted from Kelsey’s Essentials on the Cooking Network.

Serves 4-6 (we always have leftovers and it makes a great lunch the next day)

2-1/2 cups chicken stock 2 tablespoons butter 1 tablespoon olive oil 1/2 cup of vermicelli broken into one-inch pieces 1 cup of white rice 2 tablespoons of freshly chopped parsley

salt and pepper to taste

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