Rice with Vermicelli

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.

Total Time

35min

5.0

2 Ratings

Author: West of the Loop

Servings:

Ingredients

•

3 Tbsp

Ghee

or Extra-Virgin Olive Oil

•

1/2 cup

Vermicelli Noodles

or Angel Hair Pasta

•

1 clove

Garlic , minced

•

1 1/2 cups

Long Grain White Rice , rinsed

•

3 cups

Chicken Broth

or Water

•

as needed

Kosher Salt

•

1/3 cup

Chopped Italian Flat-Leaf Parsley

•

4 Tbsp

Pine Nuts , toasted

Cooking Instructions

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.

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.

Add the Chicken Broth (3 cups) and Kosher Salt (as needed) 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.

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.

Stir in the Italian Flat-Leaf Parsley (1/3 cup) and Pine Nuts (4 Tbsp) . Serve warm or at room temperature.

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.

Nutrition Per Serving

CALORIES

422

FAT

16.5 g

PROTEIN

7.6 g

CARBS

60.3 g