Lebanese Rice and Vermicelli
Description
Rice and vermicelli, aka Riz bi Sha’arieh is such an integral part of our cooking and a staple of our lunch and dinner tables! This one-pot wonder is served alongside a number of Lebanese and Middle Eastern stews.
Equipment
- 1 Pot
Ingredients
- 2 cups short- or medium-grain rice such as Egyptian or Arborio rice
- 3/4 cup vermicelli pasta available at Middle Eastern grocery stores
- 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 the vermicelli is already cut into smaller pieces.
- Soak the rice in water for 30 minutes or longer. Rinse and drain.
- Add oil to a nonstick pan over medium heat and sauté the vermicelli until golden brown. Browning happens faster than expected, so keep a close 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 the heat to very low, and simmer for 25 minutes. Serve with all Lebanese and Middle Eastern stews.
Video
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!