This Lebanese Rice is a staple Middle Eastern (Arabic) side dish in my home that I make with only three ingredients: rice, vermicelli noodles and olive oil!
INGREDIENTS
- 2 cups long grain white rice
- 1/2 cup vermicelli pasta
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- dash cinnamon optional
- parsley optional, for garnish
DIRECTIONS
- Rinse the rice with cold water until the water runs clear. Drain well and set aside.
- In a medium non-stick pot, heat the olive oil on medium heat. Add the vermicelli pasta and cook, stirring frequently until all the vermicelli is a deep golden brown color. Be careful not to burn it.
- Transfer the rice over the cooked vermicelli, and stir to combine and coat the rice with the olive oil. Season with salt and a dash of cinnamon, if desired.
- Add 4 cups water and bring the mixture to a boil. The water will reduce in the process. Reduce the heat to low, cover the pot and cook for 15 minutes.
- When the rice is fully cooked, remove from the heat and allow the rice to steam for 5 minutes. Then uncover and fluff with a fork.
- Serve warm with fresh parsley, and toasted nuts, if desired.
