Easy Lebanese Rice and Vermicelli
Lebanese rice with vermicelli is a classic Middle Eastern side dish made with only three ingredients. This is a simple and easy recipe that goes well with many dishes!
Servings: 4 servings
Calories: 427kcal
Ingredients
- 1 ½ cup basmati rice
- 2 tablespoon ghee or clarified butter see notes
- ½ cup vermicelli
- 1 teaspoon salt
- 3 cups water
To top:
- toasted pine nuts
- chopped fresh parsley
Instructions
- Rinse the rice a few times until the water runs clear. Then soak it in cold water for 30 minutes.
- Heat the ghee in a pot and toast the vermicelli until it's brown, stirring occasionally. This would take about 5 minutes. Discard the water and add the rice to the vermicelli. Cook for 2-3 minutes.
- Add the salt and 3 cups of water. Bring the rice to simmer. Let it simmer over medium heat until most of the water is evaporated. Then cover and turn the heat to low. Cook for another 10 minutes.
- Turn the heat off and let it sit covered for 10 more minutes.
- Fluff the rice and serve with your favorite main dish.
Notes
- You can use olive oil instead of ghee or butter to make this dish vegan.
- To make toasted pine nuts, heat a small pan over medium heat. Add the pine nuts and stir frequently for 2-4 minutes until golden on all sides.
- Store the leftovers in an airtight container for up to 3 days. Reheat in the microwave on in a saucepan with 1 tablespoon water over medium heat.
- Serve Lebanese rice with braised lamb shanks, kofta kebab, shish tawook or zaatar chicken.
Nutrition
Calories: 427kcal | Carbohydrates: 80g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 648mg | Potassium: 89mg | Fiber: 1g | Sugar: 0.1g | Calcium: 30mg | Iron: 1mg