Lebanese Rice with Vermicelli

• Vegan

• Pasta & Grains

  • 2 cups Grain rice, medium
  • 1 cup Vermicelli pasta

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pine nuts, toasted

• Liquids

  • 1 Water

Found on themediterraneandish.com

Description

Ingredients

• 2 cups medium-grain rice (like this one, not quick cook or partially cooked rice)
• Water
• 1 cup broken vermicelli pasta
• 2½ tbsp olive oil
• Salt
• ½ cup toasted pine nuts, optional for garnish

Directions

• Rinse the rice well then place it in a medium bowl and cover with water. Soak for 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
• In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).
• Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.
• Now add 3½ cups of water and bring it to a boil until the water significantly reduces (see the photo below).Turn the heat to low and cover.
• Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in its cooking pot for 10-15 minutes, then uncover and fluff with a fork.
• Transfer to a serving platter and top with the toasted pine nuts. Enjoy!