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Lebanese Rice with Vermicelli

Lebanese Rice with Vermicelli

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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!

Israeli Couscous

Israeli Couscous

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Yield: 2 to 3 Servings

Scott Nowell

Simple couscous to go with almost anything.

  • 1TBS butter or olive oil, divided
  • ¼cup pine nuts (about 3 ½ oz), toasted (optional)
  • 1shallot, minced
  • ¾cup Israeli couscous
  • ¾cup chicken broth
  • 1pinch salt
  • 1TBS minced fresh Italian parsley
  • black pepper

Melt 1 TBS butter oil olive oil in a 1-quart saucepan over medium heat. Add minced shallot and sauté until golden, about 3 minutes.
Add couscous and stir until couscous browns slightly, stirring often, 3 – 5 minutes. Pay careful attention as the shallots will burn.
Add toasted pine nuts (optional), broth and pinch of salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes.
Season with black pepper. Transfer to serving dish and top with parsley.

Israeli Couscous x2

Israeli Couscous x2

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Toasted Israeli Couscous w- Pine Nuts And Parsley

Yield: 2-3 Servings
Adapted from Epicurious

August 2016: Great side dish. Two warnings: Don’t burn the pine nuts (been there, done that) and don’t burn the couscous. If you don’t know, couscous is pasta. Israeli or Pearl couscous is the size of BB’s.

  • 2TBS butter, divided
  • ⅓cup pine nuts (pignoli nuts), toasted
  • ⅓cup finely chopped shallots
  • 1½cups Israeli couscous, toasted
  • ½large cinnamon stick
  • 1fresh or dried bay leaf
  • 14oz canned low-salt chicken broth
  • ½tsp salt
  • ¼cup minced fresh Italian parsley
  • black pepper

Toast the pine nuts. You can do this on a small tray in a toaster oven, or in a small saute pan. In either method, shake them a couple of times during cooking so they brown evenly. Watch them carefully and don’t burn them. They go from a nice brown to burnt in an instant. If you burn them, discard and start over.

Melt 2 tablespoons butter in a 2 quart sauce pan over medium heat. Add shallots and sauté until golden, about 5 minutes.

Add couscous, cinnamon stick, the bay leaf and stir until couscous browns slightly, stirring often, about 5 minutes. Pay careful attention as both the couscour and shallots will burn if you give them a chance.

Add the broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes.

Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

Israeli Couscous

with Asparagus, Peas, And Sugar Snaps

Yield: 6 Servings
Jeanne Thiel Kelley / Bon Appetit

August 2016: Another variation with vegetables added.

  • 4TBS extra-virgin olive oil, divided
  • 2TBS fresh lemon juice
  • 2large garlic cloves, minced, divided
  • ½tsp finely grated lemon peel
  • 1⅓cups Israeli couscous (6 to 7 oz)
  • 1¾cups (or more) vegetable broth
  • 14oz slender asparagus spears, trimmed, cut diagonally into ¾-inch pieces (about 2 ½ cups)
  • 8oz sugar snap peas, trimmed, cut diagonally into ½-inch pieces (about 2 ½ cups)
  • 1cup shelled fresh green peas or frozen, thawed
  • ⅓cup chopped fresh chives
  • ½cup finely grated Parmesan cheese

Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.

Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.

Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.

Pasta Primavera

Pasta Primavera

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Serves 6 to 8
Adapted from Crème de Colorado Cookbook

1994: This is a labor intensive dish, peeling and seeding tomatoes is a chore, but well worth the effort. I should probably title this Pasta Semi-Primavera since I really like the addition of both chicken and kielbasa. The original didn’t include any meat.

  • 4medium zucchini, sliced (3-4 cups)
  • 2cups small broccoli florets
  • 8-16oz pasta
  • ⅓cup pine nuts
  • ¼cup olive oil
  • 1TBS minced garlic
  • 4large tomatoes, skinned and chopped (about 4 cups)
  • 1cup snow pea pods, cut in half diagonally
  • ¼tsp salt
  • ¼tsp freshly ground black pepper
  • 4TBS butter
  • ½cup heavy cream
  • 1cup freshly grated Parmesan cheese
  • ¼cup minced fresh basil (or 1 tsp dried)
  • 1lb chicken, smoked sausage, kielbasa or combination. (Optional)

If using the optional chicken or sausage, cook and set aside.

Bring a gallon of water to a boil in 6-8 quart pot. When boiling add 1 TBS salt and stir.

While the water is heating, prepare a large bowl of ice water. Mix a couple of tsp of salt into the ice water.

Make a small X with a paring knife across the base of the tomatoes. Blanch the tomatoes in the boiling water for 1 minute. Remove and put in the ice water. This should cause the tomato skin toloosen and split at the X. Peal the skin starting at the X. Half the peeled tomatoes at their horizon and remove seeds with a spoon or your fingers. Chop the tomatoes. Set aside.

Blanch the zucchini for 1 minute in the boiling water. Remove from boiling water and plunge into the ice water

Blanch the broccoli for 3-4 minutes in the boiling water until crisp. Remove from boiling water and plunge into the ice water with the zucchini.

Remove the broccoli and zucchini from the ice water to another bowl. Discard the ice water.

Add the pasta to the boiling water and cook to al dente. Slightly under cooked is best.

While the pasta is cooking, spread the pine nuts of a cookie sheet and toast for 2-3 minutes under a broiler or in a toaster oven. Stir and toast for a few more minutes until golden. DON’T BURN the nuts.

Save a cup of the pasta water and then drain the pasta and transfer to the bowl used for the ice water. Add a little oil and stir to coat to prevent sticking.

In the pasta pot, heat the olive oil, add the garlic, tomatoes, zucchini, broccoli, snow pea pods, salt and pepper. Sauté for 2-3 minutes.

Add the pasta, meat, butter, cream, Parmesan, pine nuts and basil. Cook until heated through.

Toss/stir gently. Taste, adjust seasonings and serve.

Note: This dish does not freeze well

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