January 2, 2020

Lebanese Rice Pilaf

Name: Lebanese Rice Pilaf with Vermicelli
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1½ cup uncooked long grain white rice (e.g. Basmati); ¾ cup uncooked, broken Vermicelli rice noodles; 2½ tbsp olive oil; water

Print Recipe

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 olive oil.

Cook Time20 mins

Resting Time15 mins

Total Time35 mins

Course: Dinner, Lunch, Main Dish

Cuisine: lebanese, Mediterranean

Keyword: 10 ingredient or less, 30 minutes or less, dairy-free, egg-free, gluten-free, soy-free, vegan

Servings: 4

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.