Lebanese Rice With Vermicelli
This Lebanese rice recipe is a staple side dish made with rice, vermicelli noodles, and oil. This light and fluffy Lebanese rice with vermicelli is a perfect pairing for stews and your favorite Middle Eastern mains.
Servings: 6
Ingredients
- 2 cups long-grain rice
- 2.5 cups water
- 1 cup vermicelli noodles broken into pieces
- 2 Tbsp vegetable oil
- 1 tsp salt
Instructions
- Rinse the rice until the water runs clear, either in a bowl or in a sieve under running water. Rub the rice with your fingers to remove all the excess starch.Break the vermicelli noodles into pieces.
- In a large saucepan, heat the oil over medium heat and add the vermicelli. Sauté, stirring constantly, for 1-2 minutes until the noodles turn golden brown.
- Add the rice and sauté for 1-2 minutes, stirring to incorporate and toast it on all sides.
- Pour the water and add the salt. Stir well and bring to a boil over medium-high heat. Once boiling, lower the heat, cover the saucepan, and simmer on low for about 12-15 minutes or until all the water is absorbed.
- Fluff up the Lebanese rice, and it's ready to serve.
Video
Notes
To store: Any leftovers should be kept in an airtight container in the refrigerator for 3-5 days. You can also freeze them for up to 2 months.
Check the blog post for serving suggestions!
Nutrition
Serving: 1g | Calories: 415kcal | Carbohydrates: 83g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 474mg | Potassium: 84mg | Fiber: 1g | Sugar: 0.1g | Calcium: 28mg | Iron: 1mg