Egyptian Rice with Vermicelli
User Reviews
5.0
3 reviews
Excellent
Egyptian Rice with Vermicelli
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Try this Egyptian rice with vermicelli recipe for a simple, scrumptious side dish of toasted vermicelli noodles and short-grain rice.
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Ingredients
- 1 tbsp olive oil
- 1/4 cup vermicelli 1/2" length
- 1 cup short grain white rice (I use Calrose)
- 1/2 tsp kosher salt
- 1 3/4 cup hot water
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Instructions
- Heat the oil in medium sauce pan over medium heat. Add vermicelli, stirring constantly cook vermicelli until golden brown (do not burn).
- Turn heat to low and add the rice and salt, stirring to coat with oil. Cook for 3 minutes, stirring often. Rice will go from clear to white in color.
- Add hot water. Cover and cook on low heat for 15 minutes.
- Remove from heat and leave covered for about 5 more minutes. Fluff rice with fork.
Notes
- For leftovers, let the rice cool completely and transfer to an airtight container or sealable bag and squeeze out excess air. Freeze for up to 2 months. To thaw, let come to room temp, add a tablespoon of water, cover and steam in microwave for 2-3 minutes on high heat. Fluff with fork and enjoy.
Nutrition Information
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Calories
254kcal
(13%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Sodium
325mg
(14%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Calcium
19mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 325mg | 14% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Calcium | 19mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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