Yield: 4

https://www.themediterraneandish.com/lebanese-rice-with-vermicelli/

Basic Lebanese rice typically consists of broken vermicelli pasta, a short, thin pasta that’s used in a few traditional dishes like Catalan Fideuà. You’ll also need rice (medium or long grain rice works), and extra virgin olive oil or butter (or a combination of both). I use only extra virgin olive oil here. There is but a pinch of salt to season this rice.
I like topping the rice with toasted pine nuts adds a nice nutty flavor and texture.

• 2cups long grain or medium grain rice
• water
• 1cup broken vermicelli pasta
• 2½TBS olive oil
• salt
• ½cup toasted pine nuts, optional to finish

Prep rice:

Rinse the rice well (a few times) then place it in a medium bowl and cover with water. Soak for 15 to 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.

Cook Vermicelli:

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).

Cook rice:

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!