Yellow Rice Pilaf

Name: Yellow Rice Pilaf
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: ¼ cup canola oil; 3 cups rice and vermicelli mixture; 1 small yellow onion; 1 small celery rib; ½ whole yellow bell pepper; 4 whole scallions; 2 cloves garlic; 2 teaspoons ground turmeric; 2 teaspoons ground cumin; ½ teaspoon cayenne pepper; 4 cups chicken stock; 1 teaspoon kosher salt; 2 tablespoons unsalted butter; ¼ cup fresh flat-leaf parsley; 1 piece baking dish

A fragrant and colorful rice pilaf made with long-grain rice, vermicelli noodles, and aromatic spices including turmeric and cumin. This Middle Eastern-inspired dish combines vegetables and herbs for a flavorful side dish.

6 servings

40 min

Published October 4, 2025

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Ingredients

•¼ cup canola oil
•3 cups rice and vermicelli mixture
•1 small yellow onion
•1 small celery rib
•½ whole yellow bell pepper
•4 whole scallions
•2 cloves garlic
•2 teaspoons ground turmeric
•2 teaspoons ground cumin
•½ teaspoon cayenne pepper
•4 cups chicken stock
•1 teaspoon kosher salt
•2 tablespoons unsalted butter
•¼ cup fresh flat-leaf parsley
•1 piece baking dish

Cooking Instructions

1.
Preheat oven to 400°F.
5 min
2.
In a medium saucepan over moderately high heat, warm the canola oil. Add the rice, vermicelli noodles, onion, celery, bell pepper, and scallions, and sauté, stirring frequently, until golden and toasted, 2 to 3 minutes. Add the garlic, turmeric, cumin, and cayenne, and sauté, stirring constantly, until the spices are toasted, about 30 seconds. Add the chicken stock and salt, stir thoroughly, and bring to a boil. Transfer to the baking dish. DO AHEAD: The rice can be prepared up to this point, covered, and refrigerated up to 8 hours. Bring to room temperature before proceeding.
10 min
3.
Dot the rice with the butter, cover the baking dish snugly with foil, and bake for 15 minutes. Remove the foil and continue baking until the rice is tender, about 10 minutes. Sprinkle with parsley and serve hot.
25 min

Ingredients

•¼ cup canola oil

•3 cups rice and vermicelli mixture

•1 small yellow onion

•1 small celery rib

•½ whole yellow bell pepper

•4 whole scallions

•2 cloves garlic

•2 teaspoons ground turmeric

•2 teaspoons ground cumin

•½ teaspoon cayenne pepper

•4 cups chicken stock

•1 teaspoon kosher salt

•2 tablespoons unsalted butter

•¼ cup fresh flat-leaf parsley

•1 piece baking dish

Cooking Instructions

Preheat oven to 400°F.

5 min

In a medium saucepan over moderately high heat, warm the canola oil. Add the rice, vermicelli noodles, onion, celery, bell pepper, and scallions, and sauté, stirring frequently, until golden and toasted, 2 to 3 minutes. Add the garlic, turmeric, cumin, and cayenne, and sauté, stirring constantly, until the spices are toasted, about 30 seconds. Add the chicken stock and salt, stir thoroughly, and bring to a boil. Transfer to the baking dish. DO AHEAD: The rice can be prepared up to this point, covered, and refrigerated up to 8 hours. Bring to room temperature before proceeding.

10 min

Dot the rice with the butter, cover the baking dish snugly with foil, and bake for 15 minutes. Remove the foil and continue baking until the rice is tender, about 10 minutes. Sprinkle with parsley and serve hot.

25 min