Description
This Lebanese rice is a warm and comforting side dish made with fluffy long grain rice and golden toasted vermicelli noodles. The buttery, nutty flavor pairs beautifully with grilled meats, vegetables, stews, and Middle Eastern meals.
Ingredients
1 cup long grain rice
1/2 cup broken vermicelli noodles
2 tablespoons butter
1 tablespoon olive oil
2 cups water
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped parsley
Instructions
- Rinse the rice thoroughly under cold water until the water runs mostly clear, then drain well.
- Place a medium saucepan over medium heat and add the butter and olive oil.
- Stir in the vermicelli noodles and cook until golden brown, stirring constantly to prevent burning.
- Add the drained rice and stir gently to coat the grains with the butter and toasted vermicelli.
- Pour in the water and add the salt and black pepper.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover the saucepan tightly.
- Cook for about 18 minutes until the liquid is absorbed and the rice is tender.
- Turn off the heat and let the rice rest, covered, for 5 minutes.
- Fluff the rice gently with a fork, garnish with chopped parsley, and serve warm.
Notes
Use chicken broth instead of water for extra flavor.
Toasted pine nuts or sliced almonds add delicious crunch and richness.
Add a pinch of cinnamon or allspice for a warmer Middle Eastern flavor.
Fresh cilantro or mint can be mixed in for a brighter finish.
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 2 months and reheat with a splash of water to restore moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg
