Lebanese Rice with Vermicelli is a staple dish in Middle Eastern cuisine. A simple recipe using very few ingredients, this makes a great side dish.
Lebanese rice with vermicelli is the every-day-rice of the Middle East and it’s by far the most served side dish in that part of the world. Its made with vermicelli and rice which I think is an unusual combo for a rice dish and that is precisely why I had to try this recipe myself to believe it. I enjoy reading about various international cuisines, their food habits, specific ingredients and new recipes. Be it street food or sit down meals, I love to know more and experiment the recipes in my own kitchen. I must admit, that of all the rice recipes that I have made, this one stands out because of the ingredient combo and the simplicity of this dish.
I am sure you would know by now (if you are a regular around here) that we are voracious rice eater. Rice is our weakness and we consume a rice dish at least once a week. Actually we can blame it on our genes because South Indians include rice in every meal of the day. All of us have grown up eating rice as its our staple food. When I came across this Lebanese Rice with Vermicelli, I was hooked onto it right from its name. This was something I had never heard or seen. I was impressed by the mix of ingredients used in this dish and couldn’t wait to try it.
There were a couple of recipes online which I referred but eventually made it my way according to my sensibilities. Wash rice 2-3 times and then soak it for 15-20 minutes. Meanwhile, heat ghee/clarified butter in a pan. Roast vermicelli till they turn golden brown. Be careful to not burn it. Drain water from the rice and add it to the pan. Mix and toast it for 2-3 minutes so that the ghee coats the rice well. Add salt and pepper to the mix.
Transfer this to a rice cooker, add water and cook it. Once done, separate the grains using a fork and garnish with chopped parsley. Serve it hot along with any main course.
This Vermicelli Rice is aromatic, fluffy, flavorful and appetizing. I was so impressed with the outcome that I have made it twice in my kitchen since last week. I personally liked it the best when served with Sultani Dal and Chainsoo. Truly a quick and easy side dish recipe to make for family dinners, large gatherings and parties.
- 2 cups rice
- 1 cup vermicelli pasta
- 2-3 tbsp ghee
- Salt and pepper as required
- 1 bunch parsley, chopped
- 3.5 - 4 cups water (in rice cooker)
- Wash rice 2-3 times and then soak it for 15-20 minutes. Meanwhile, heat ghee/clarified butter in a pan. Roast vermicelli till they turn golden brown. Be careful to not burn it. Drain water from the rice and add it to the pan. Mix and toast it for 2-3 minutes so that the ghee coats the rice well. Add salt and pepper to the mix.
- Transfer this to a rice cooker, add water and cook it. Once done, separate the grains using a fork and garnish with chopped parsley. Serve it hot along with any main course.
- If you want some crunch in the dish, add some toasted pine nuts as garnish.
If you are inquisitive about world cuisine like me, then you must try out these wonderful recipes. Pakistani Aloo Bharta (Spiced Mashed Potatoes), Korean Pancakes/Pajeon, One Pot Spicy Thai Noodles and Vegetarian Thai Chilly Fried Rice. If you have got a packet of vermicelli pasta and wondering what to do with the remaining, the try Blueberry Vermicelli Kheer/Pudding, Lemon Vermicelli Croquettes and Vermicelli Oats Idli recipes. Just suggesting! 🙂
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!