Easy Lebanese Rice and Vermicelli
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
427 kcal
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Course
Side Dish
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Cuisine
Middle Eastern, Lebanese
Easy Lebanese Rice and Vermicelli
Description
Beginning with rinsing and soaking basmati rice, the recipe calls for toasting vermicelli noodles in ghee until golden brown, which enhances flavor and texture. The rice is added and cooked briefly with the toasted vermicelli, then salted water is simmered until most liquid evaporates. The pot is then covered and cooked gently on low heat, allowing the rice to steam and become tender without sticking. A resting period off the heat helps set the texture further. Finishing the dish with toasted pine nuts and chopped fresh parsley adds crunch and herbal freshness, emphasizing the dish’s layers of simple, complementary flavors.
The resulting dish has fluffy rice grains intermixed with crispy, browned vermicelli and crunchy pine nuts. It pairs well with hearty Middle Eastern dishes such as braised lamb shanks, kofta kebabs, or spiced chicken. The recipe’s use of ghee and toasting technique distinguishes it from plain rice preparations.
Using olive oil enables a vegan version without altering the toasting method. Pine nuts should be toasted carefully over medium heat to avoid burning. Leftovers keep in an airtight container for up to three days and can be reheated gently in the microwave or on the stovetop with a little water to restore moisture.
Ingredients
- 1 1/2 cup basmati rice
- 2 tbsp ghee see notes, or clarified butter
- 1/2 cup vermicelli
- 1 tsp salt
- 3 cups water
To top:
- pine nuts toasted
- parsley chopped, fresh
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
- Olive oil can replace ghee or butter to make the dish vegan while maintaining the toasting technique.
- Toast pine nuts over medium heat, stirring frequently for 2-4 minutes until golden to avoid burning.
- Store leftovers in an airtight container for up to three days and reheat with added water to prevent dryness.
- This rice complements Middle Eastern dishes like lamb shanks, kofta kebab, shish tawook, or zaatar chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 80g | 27% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 648mg | 27% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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