Lebanese Rice
Discover the authentic Lebanese Rice Pilaf with Vermicelli—a nutty, fluffy, and flavorful Middle Eastern side dish topped with toasted nuts and fresh herbs. Quick, easy, and perfect for family dinners or festive gatherings!
Ingredients
- 2 Tbsp Cooking Oil
- 1 Cup Long Grain Rice Jasmin or Basmati
- ½ Cup Dried Rice Vermicelli
- 2 Cups Vegetable Broth or Water
- 1 Tsp Salt less if broth is salted or to taste
- 2 Tbsp Pine Nuts toasted
- ¼ Cup Fresh parsley chopped
- 2 Tbsp Almonds slivered or chopped
Equipment
Instructions
- In a large pan over medium low heat, add pine nuts and toast them until lightly golden. Stir continously to prevent burning. Remove and set them aside to cool for garnish later.
- Add the cooking oil to pan over medium-low heat and add vermicelli noodles. Stir and toast them until golden.
- Add the long grain rice to the pan. Stir and toast until the rice is milky white.
- Add vegetable broth to the rice, and increase the heat to medium-high. Bring the mixture to a gently boil.
- Lower the heat to low, cover the pan with the lid, and cook for 8-10 minutes until the liquid is absorbed and rice is cooked through.
- Remove the lid, and fluff the rice with a fork to release excess trapped steam.
- Garnish with the toasted pine nuts, freshly chopped parsley, and slivered almonds.
- Serve with your favorite Mediterranean dish, or enjoy on its own!
Notes
- Always rinse your rice until the water runs clear to prevent stickiness.
- Toast the vermicelli carefully—once it starts browning, it can burn quickly.
- For the garnish, lightly toast nuts in a dry pan or with a touch of oil for maximum crunch and flavor.
- This dish can be made ahead and reheated, making it perfect for entertaining.
Video
Nutrition
Serving: 1gCalories: 310kcal
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