In a medium saucepan, combine the low-sodium chicken broth, unsalted butter, kosher sea salt, garlic powder, ground black pepper, paprika, and a pinch of onion powder. Heat over medium heat until the mixture reaches a simmer, then reduce to low to keep warm.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced carrot and sauté for about 2 minutes until tender. Introduce the vermicelli, stirring to coat it in oil, and cook for an additional 4-6 minutes until light golden brown.

Stir in the long grain white rice to the skillet with the sautéed carrot and vermicelli. Cook, stirring frequently, until the rice appears bright white and slightly toasted, about 5-7 minutes.

Carefully pour the warm broth mixture into the skillet with the rice. Stir well to combine, cover the skillet, and let it simmer on low heat for about 15 minutes.

In a separate skillet, heat another tablespoon of olive oil over medium heat. Add the sliced cremini mushrooms and cook for about 5 minutes until golden and tender. Add the minced garlic and sauté for an additional 2 minutes.

Stir the cooked mushroom mixture and chopped fresh parsley into the rice pilaf. Replace the cover and cook for an additional 5 minutes to meld all flavors.