Lebanese Rice with Vermicelli
Fragrant Lebanese rice toasted with vermicelli and cooked in butter — the essential accompaniment to everything.
Total time
25 min
Prep
5 min
Cook
20 min
Difficulty
easy
Cuisine
Mediterranean
vegetarian
Ingredients
400glong grain rice
100gvermicelli noodles, broken in short lengths
60gbutter
700mlchicken or vegetable stock
1 tspsalt
1 tspground cinnamon
50gpine nuts, toasted
50gflaked almonds, toasted
Instructions
1
Melt butter in a heavy pot over medium heat.
2
Add vermicelli and toast until deep golden brown, stirring constantly.
3
Add rice and toast 2 minutes, stirring to coat in butter.
4
Add hot stock, cinnamon and salt.
5
Bring to boil, reduce to lowest heat and cover tightly.
6
Cook 15 minutes without lifting the lid.
7
Rest covered 5 minutes, fluff with a fork.
8
Transfer to a platter and scatter with toasted pine nuts and almonds.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
330
Protein
5.4g
Fat
21.2g
Carbs
31g
Fiber
1.2g
Sodium
1146mg
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