Homemade Pesto Pilaf
A simple side dish, packed with tons of flavor!
Prep Time10 mins
Cook Time25 mins
Servings: 6 servings
- 2 cups chicken broth (or vegetable broth or water)
- 4 Tbsp butter
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp olive oil
- 1/4 cup vermicelli noodles, broken into 1/2" pieces
- 1 cup uncooked white rice
- 1 tsp minced garlic
- 2 Tbsp store bought or homemade pesto
Add 2 cups chicken broth, 4 Tbsp butter, 1 tsp salt and 1/2 tsp pepper to a small saucepan, and bring to bubbling.
Break 1 small bunch of vermicelli noodles into 1/2-inch length pieces. Youll need about 1/4 cup of broken noodles. Recommend using knife to break them down into these 1/2-inch length pieces.
Add the olive oil to the skillet, and heat over medium high heat. Add the vermicelli noodles, and saut for 2 to 3 minutes, tossing often. Then add the rice and minced garlic, and toast with the vermicelli for another 2 to 3 minutes, or until vermicelli begins to turn golden. Immediately pour in the warmed chicken broth mixture, and bring to bubbling.
Cover, reduce heat to simmer, and let cook for 15 to 18 minutes, or until rice is fluffy.
Once rice and vermicelli are fork tender, fluff and then gently fold in the pesto sauce, to taste. Start with 2 Tbsp, then add 1 tsp at a time, to your liking.
Serve Pesto Pilaf as side dish for baked chicken, fish or steak.