Wine Lover's Rice

The first year that the gourmet group was together we had some wonderful recipes. Wine Lover's Rice comes from a fall menu that was delicious. It is a wonderful combination of rice and vermicelli. This quick and easy side dish immediately went on the rotation. We have been making it for about thirty years!

Wine Lover's Rice
Serves 4

2 Tbs. butter
1/2 cup long grain white rice
1/2 cup vermicelli, broken into 1/4 inch pieces
1/2 tsp Italian herb seasoning
1/4 tsp salt
1/4 tsp garlic salt
1/4 tsp oregano
Dash of lemon pepper
2 cups hot chicken broth
1/2 cup California Dry Vermouth

Melt the butter in a large pan. Saute the rice and vermicelli until browned. As it is cooking, season with the spices, stirring often so the rice and vermicelli does not stick. When browned, stir in the hot chicken broth and Vermouth. When it comes to a boil, turn the heat to low, cover and simmer for 30 minutes.


Wine Lover's Rice accompanied the Baked Shrimp Scampi. It was perfect!


  1. This looks like it is over the top! Thanks for sharing.

  2. How easy is that? It's brilliant and it looks amazing! Must be really flavourful, looking at the ingredients!

  3. I love rice that's prepared this way. Looks great!

  4. i like the idea of combining rice and broken pasta--that's clever. the flavorings in this recipe are pretty appealing too--lovely dish!

  5. Looks very good and will be tried here soon.

  6. Thanks for the idea! I bet Ju uses Cognac instead:)

  7. I love the idea of rice and vermicelli. Then to top with shrimp...yum!

  8. Looks delish, Kate. I've been looking for a basic, flavorful side to serve with meats and fish. Thanks for sharing this. Love the combination of rice and vermicelli.

  9. So that's what you served with the delicious BB Baked Scampi! I'm looking for a good pilaf recipe and this one is definitely a good one. One can never have too many side dishes. Yummy!

  10. Oh my! That would be fabulous with Shrimp Scampi!
    We all need side dishes as tasty as this one, Kate. Once again, the old recipes are the ones we always go back to.

  11. This looks super-tasty, mom. I have some Asian rice vermicelli -- do you think it would work? I guess it's actually made from rice and not wheat like normal vermicelli...

  12. I remember this! In fact, I think I have one of your hand-written recipe cards for it. xoA


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