Step 1

Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high heat. Add 2/3 cup broken vermicelli and cook, stirring constantly, until golden-brown and nutty-smelling, about 1 1/2 minutes. Add 1 cup long-grain white rice, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/8 teaspoon ground turmeric if using. Cook, stirring constantly, for 1 minute.

Step 2

Stir in 1 3/4 cups low-sodium chicken broth (careful, it will bubble up) and bring to a boil. Reduce the heat to low. Cover and cook until the rice is tender and all the liquid is absorbed, about 20 minutes.

Step 3

Turn off the heat. Add 3 tablespoons finely chopped parsley leaves and stir and fluff into the rice with a fork. Taste and season with more kosher salt as needed.