Lebanese Rice With Vermicelli (Printable Recipe)
Toasted vermicelli and long-grain rice come together in this fragrant Middle Eastern classic
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 cups long-grain white rice
02 -
0.75 cup vermicelli noodles or angel hair pasta broken into small pieces
03 -
4 cups vegetable stock
04 -
0.5 teaspoon ground cinnamon
05 -
0.5 cup shelled pistachios crushed
06 -
0.5 cup pomegranate seeds
07 -
Salt to taste
08 -
2 tablespoons olive oil
# Steps to Follow:
01 -
Rinse the rice under cold water until the water runs clear to remove excess starch. Allow to drain and dry slightly before cooking.
02 -
Heat olive oil in a large saucepan over medium heat. Add vermicelli noodles and stir constantly with a wooden spoon until golden brown.
03 -
Stir the rinsed rice into the pan with toasted vermicelli to coat it evenly with the oil.
04 -
Add vegetable stock, cinnamon, and salt to the pan. Stir to combine. Bring to a boil over medium-high heat.
05 -
Reduce heat to low. Cover and simmer for 15 minutes or until liquid is absorbed and rice is fully cooked.
06 -
Remove the pan from heat and let sit uncovered for a few minutes. Fluff the rice with a fork and top with crushed pistachios and pomegranate seeds before serving.
# Extra Tips:
01 -
Toasting the vermicelli adds a nutty flavor and prevents sogginess. Always monitor closely as it browns quickly.
02 -
Rinsing the rice removes excess starch, resulting in fluffier grains that do not clump together.