Description
A quick and flavorful side dish featuring toasted vermicelli and rice, essential in Middle Eastern cuisine.
Ingredients
Scale
- 1½ cups (300g) long-grain white rice (basmati or jasmine), rinsed
- ½ cup (60g) vermicelli noodles, pre-broken into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 2¾ cups (660ml) water or chicken broth
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon (optional)
- ¼ cup pine nuts, toasted (for garnish)
- ¼ cup slivered almonds, toasted (for garnish)
- Fresh flat-leaf parsley, roughly chopped (for garnish)
Instructions
- Rinse the rice under cold water until completely clear, about 3-4 times, then drain well.
- Toast the vermicelli in a medium pot with butter and olive oil over medium heat for 3-5 minutes until deep golden brown.
- Add the drained rice to the pot, stir for 1-2 minutes to coat the grains.
- Pour in the water or broth. Add salt and cinnamon if using, bring to a boil, then reduce heat to low and cover tightly. Cook for 15-18 minutes.
- Rest the pot off heat for 10 minutes, covered, then fluff the rice gently with a fork.
- Garnish with toasted pine nuts, almonds, and chopped parsley before serving.
Notes
Vermicelli toasting is key for flavor; do not skip rinsing the rice for best texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg