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 everyone loves and goes well with Middle Eastern stews.
Servings: 4 servings
Ingredients
- 1 1/2 cup basmati rice
- 2 tbsp ghee clarified butter
- 1/2 cup vermicelli
- 1 tsp 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 over medium heat 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 to the rice and vemicelli. Turn the heat to medium high and bring the rice to simmer. Cover and let it cook until the rice is tender and fluffy.
- Turn the heat off and let it sit covered for 10 more minutes.
- Fluff the rice and serve.
Video
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.
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