Lebanese Rice Pilaf
Lebanese Rice Pilaf with Vermicelli
Ingredients
- 1½ cup uncooked long grain white rice e.g. Basmati
- ¾ cup uncooked, broken Vermicelli rice noodles
- 2½ tbsp olive oil
- water
Instructions
- Wash the rice well until the water stays clear. Place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
- Heat the olive oil in a medium non-stick pot over medium-high. Add the vermicelli and stir to coat while toasting. Vermicelli should turn a nice golden brown being careful not to over-brown or burn it.
- Add the rice and continue to stir to coat the rice in olive oil. Season with salt.
- Add 3 cups of water and bring it to a boil until the water significantly reduces (about 2 minutes).Turn down the heat to low and cover with a lid.
- Cook for 15-20 minutes on low. Once fully cooked, turn off the heat off and let sit for 10-15 minutes. Then uncover and fluff with a fork.
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