LEBANESE RICE PILAF WITH VERMICELLI

Lebanese Rice Pilaf with Vermicelli is a simple three ingredient Middle Eastern staple that is made with vermicelli pasta, basmati rice and cooked in butter or olive oil.

It’s got a subtle, nutty taste and goes well with meat dishes.

Butter Broken vermicelli pasta Long grain rice Water Salt and pepper Pine nuts Slivered pistachios

Ingredients

Lebanese Rice Pilaf with Vermicelli

Time

25 Minutes

Cuisine:

Arabic, Lebanese, Middle Eastern

Yield

6 Servings

COURSE

Main, Side Dish

1

In a large pot, melt the butter and add the vermicelli pasta until it is golden brown. Vermicelli pasta goes very quickly from golden brown to being burnt. 

Instructions

2

Add the rice, and stir it so that it toasts for a few moments (about 30 seconds).

3

Then add the water, salt and pepper. Bring to a boil and let the water boil until there is little to no water left.

4

Reduce heat to the lowest and cover.

Cook for about 5-7 minutes.

5

Remove from heat, and run a fork through the rice to fluff it up.

6

Swipe Up  for the entire recipe and all my tips and tricks!

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