Lebanese Rice and Vermicelli
Description
Lebanese have a special relationship with rice and vermicelli aka Riz bil sh3airieh; it is such an integral part of our cooking and a staple lunch and dinner cycle! A -pot wonder that is served with number of Lebanese and Middle Eastern stews.
Equipment
- 1 Pot
Ingredients
- 2 cups short or medium grain rice Egyption or Arborio rice
- 3/4 cup vermicelli pasta found at Middle Eastern store
- 3 cups water
- 2 teaspoons salt
- 1/3 cup canola or sunflower oil
Instructions
- Break the vermicelli into 1 inch/ 2.5 cm pieces or use a brand where vermicelli is already cut into smaller pireces
- Soak the rice in water for 30 minutes or more. Rinse and drain.
- Add oil to a nonstick pan over medium heat and sauté the vermicelli to a golden color (it happens faster than expected, so keep an eye on the vermicelli and stir constantly.
- Add the water and salt, once the mixture starts boiling, add the drained rice.
- Cover the pan, reduce heat to very low and simmer for 25 minutes. Serve it with all Lebanese and Middle Eastern stews.
Notes
Note: If using long grain rice, 4 cups of water are needed instead of 3.
Tried this recipe?Let us know how it was!