Lebanese Rice Pilaf with Vermicelli
Lebanese Rice Pilaf with Vermicelli is a simple three ingredient Middle Eastern staple that is made with vermicelli pasta and cooked in butter or olive oil.
Servings 6
Calories 314kcal
Ingredients
- 1/4 cup butter
- 1/2 cup broken vermicelli pasta
- 1 1/2 cups long grain rice I used basmati rice
- 3 cups water
- Salt and pepper to taste
- 1/4 cup pine nuts
Instructions
- 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. Refer to the pictures to see the exact golden brown colour we are aiming for.
- Add the rice, and stir it so that it toasts for a few moments (about 30 seconds).
- Then add the water, salt and pepper. Bring to a boil and let the water boil until there is little to no water left. See pictures below.
- Reduce heat to the lowest and cover.
- Cook for about 5-7 minutes.
- Remove from heat, and run a fork through the rice to fluff it up.
- Garnish with pine nuts and slivered pistachios before serving.
Nutrition
Calories: 314kcal | Carbohydrates: 56g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 55mg | Potassium: 158mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg