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Rice with Vermicelli
Recipe

8 INGREDIENTS • 5 STEPS • 35MINS

Rice with Vermicelli

5
2 ratings
Rice is the staple grain of the Levant, and this versatile rice and noodle pilaf is a typical side dish throughout the Middle East - especially in Lebanon. Serve it alongside stews and braised meats for an intriguing twist on plain rice.
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West of the Loop
Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/
Rice is the staple grain of the Levant, and this versatile rice and noodle pilaf is a typical side dish throughout the Middle East - especially in Lebanon. Serve it alongside stews and braised meats for an intriguing twist on plain rice.
35MINS
Total Time
$1.41
Cost Per Serving
Ingredients
Servings
4
US / Metric
Ghee
3 Tbsp
Ghee
or Extra-Virgin Olive Oil
Vermicelli Noodles
1/2 cup
Vermicelli Noodles
broken into 1-inch pieces
or Angel Hair Pasta
Garlic
1 clove
Garlic, minced
Long Grain White Rice
1 1/2 cups
Long Grain White Rice, rinsed
such as Basmati
Chicken Broth
3 cups
Chicken Broth
or Water
Pine Nuts
1/4 cup
Pine Nuts, toasted
Nutrition Per Serving
VIEW ALL
Calories
422
Fat
16.5 g
Protein
7.6 g
Carbs
60.3 g
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Rice with Vermicelli
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author_avatar
West of the Loop
Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/

Author's Notes

Ghee is a form of clarified butter often used in Indian cuisine. It is shelf-stable and has a nutty flavor. In the Middle East, this dish is typically made using clarified butter and ghee is a readily available substitute. Feel free to use olive oil if you prefer or to keep this recipe dairy-free.
Cooking InstructionsHide images
step 1
Add the Ghee (3 Tbsp) to a medium saucepan and heat over medium heat until melted. Add the Vermicelli Noodles (1/2 cup) and toast, stirring frequently, until golden brown, 2 to 3 minutes.
step 1 Add the Ghee (3 Tbsp) to a medium saucepan and heat over medium heat until melted. Add the Vermicelli Noodles (1/2 cup) and toast, stirring frequently, until golden brown, 2 to 3 minutes.
step 2
Add the Garlic (1 clove) and sauté just until fragrant, about 30 seconds. Add the Long Grain White Rice (1 1/2 cups) and stir to coat the grains with the ghee.
step 2 Add the Garlic (1 clove) and sauté just until fragrant, about 30 seconds. Add the Long Grain White Rice (1 1/2 cups) and stir to coat the grains with the ghee.
step 3
Add the Chicken Broth (3 cups) and Kosher Salt (1/4 tsp) and bring the mixture to a boil. Cover the pot and reduce the heat to low. Simmer without lifting the cover until the rice is tender, about 20 minutes.
step 4
Remove the saucepan from the heat and fluff the rice with a fork. Cover the pot with a clean dish towel and allow the rice to steam for 5 minutes.
step 4 Remove the saucepan from the heat and fluff the rice with a fork. Cover the pot with a clean dish towel and allow the rice to steam for 5 minutes.
step 5
Stir in the Italian Flat-Leaf Parsley (1/3 cup) and Pine Nuts (1/4 cup). Serve warm or at room temperature.
step 5 Stir in the Italian Flat-Leaf Parsley (1/3 cup) and Pine Nuts (1/4 cup). Serve warm or at room temperature.
Tags
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Shellfish-Free
Dinner
Rice
Side Dish
Middle Eastern
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