Lebanese Rice Pilaf with Vermicelli
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4 people
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Calories
443 kcal
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Course
Side Dish
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Cuisine
Middle Eastern, Turkish, Lebanese
Lebanese Rice Pilaf with Vermicelli
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Lebanese Rice Pilaf with Vermicelli is an absolute delight from the heart of the Middle East, packed with flavor and made with just a handful of pantry staples.
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Ingredients
- 2 tablespoon olive oil
- 50 g vermicelli
- 350 g short grain rice such as baldo or tosya
- 600 ml water or vegetable stock
- 30 g currants
- ½ teaspoon salt
- ¼ teaspoon cinnamon powder
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped parsley
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Instructions
- Rinse the rice in a sieve under cold running water until the water runs clear, then allow it to drain.
- Heat a pan over medium heat and add the olive oil.
- Saute the vermicelli until golden brown, then add the rice and sauté for a few minutes until the rice is dry and heated through.
- Add water to the rice along with salt, black pepper, currants, and cinnamon.
- Gently mix everything together and let it simmer over low heat with the lid on for 15 to 20 minutes, until the rice absorbs the liquid.
- Once cooked, let it rest for 15 minutes without lifting the lid.
- Before serving, sprinkle chopped parsley over the rice and gently fluff it with a fork.
Equipments used:
Notes
- Put the rice in a sieve and rinse it under cold running water until the water runs clear. This step is crucial for achieving a fluffy and flaky texture.
- Saute the vermicelli with olive oil (or butter if you prefer) until deep golden brown, and stir frequently to avoid it burning.
- The water-to-rice ratio provided in this recipe is intended for short-grain rice. If you choose to use a different type of rice, be sure to adjust the amount of water accordingly.
- When adding the water or stock to the rice, stir gently to combine, and avoid opening the lid during cooking.
- Once the rice is cooked, allow it to rest for 10 minutes with the lid on. Cover it with a clean kitchen towel or cloth to keep it warm. Before serving, add chopped parsley and gently fluff the rice with a fork.
Nutrition Information
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Calories
443kcal
(22%)
Carbohydrates
86g
(29%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
326mg
(14%)
Potassium
136mg
(4%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
91IU
(2%)
Vitamin C
2mg
(2%)
Calcium
19mg
(2%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 86g | 29% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 326mg | 14% |
| Potassium | 136mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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