Lebanese Rice
This Lebanese Rice is a staple Middle Eastern (Arabic) side dish in my home that I make with only three ingredients: rice, vermicelli noodles and olive oil!
Servings 8 servings
Calories 251kcal
Ingredients
- 2 cups long grain white rice
- ½ cup vermicelli durum wheat semolina
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- dash cinnamon optional
- parsley optional, for garnish
Instructions
- Rinse the rice with cold water until the water runs clear. Drain well and set aside.
- In a medium non-stick pot, heat the olive oil on medium heat. Add the vermicelli pasta and cook, stirring frequently until all the vermicelli is a deep golden brown color. Be careful not to burn it.
- Transfer the rice over the cooked vermicelli, and stir to combine and coat the rice with the olive oil. Season with salt and a dash of cinnamon, if desired.
- Add 4 cups water and bring the mixture to a boil. The water will reduce in the process. Reduce the heat to low, cover the pot and cook for 15 minutes.
- When the rice is fully cooked, remove from the heat and allow the rice to steam for 5 minutes. Then uncover and fluff with a fork.
- Serve warm with fresh parsley, and toasted nuts, if desired.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 5-7 days in the fridge.
Sourcing: You can find the vermicelli pasta at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.
Substitutes: For best results, follow the recipe as is. However if you can't find vermicelli pasta, you can use capellini pasta (thinner than spaghetti) and just break it into smaller pieces. I would avoid using spaghetti since the size is so much larger.
Serving Size: Each serving is 3/4 cup cooked rice (which is approximately 1/4 cup dry rice).
Nutrition
Calories: 251kcal | Carbohydrates: 48g | Protein: 3g | Fat: 3g | Sodium: 173mg | Potassium: 53mg | Calcium: 15mg | Iron: 0.5mg