Basic Lebanese rice typically consists of broken vermicelli pasta, a short, thin pasta that\u2019s used in a few traditional dishes like Catalan Fideu\u00e0. You\u2019ll 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.
\nI like topping the rice with toasted pine nuts adds a nice nutty flavor and texture.<\/p>\n
Rinse the rice<\/strong> well (a few times) then place it in a medium bowl and cover with water.<\/strong> Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice<\/strong> by simply placing it between your thumb and index finger. Drain well.<\/p>\n Cook Vermicelli:<\/strong><\/p>\n In a medium non-stick cooking pot, heat the olive oil<\/strong> on medium-high. Add the vermicelli<\/strong> and continuously stir to toast it evenly. Vermicelli<\/strong> should turn a nice golden-brown but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli<\/strong> away and start over).<\/p>\n Cook rice:<\/strong><\/p>\n Add the rice<\/strong> and continue to stir so that the rice<\/strong> will be well-coated with the olive oil<\/strong>. Season with salt.<\/strong><\/p>\n Now add 3\u00bd cups of water<\/strong> and bring it to a boil until the water significantly reduces (see the photo below). Turn the heat to low and cover.<\/p>\n Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice<\/strong> undisturbed in its cooking pot for 10-15 minutes, then uncover and fluff with a fork.<\/p>\n Transfer to a serving platter and top with the toasted pine nuts<\/strong>. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 https:\/\/www.themediterraneandish.com\/lebanese-rice-with-vermicelli\/ Basic Lebanese rice typically consists of broken vermicelli pasta, a short, thin pasta that\u2019s used in a few traditional dishes like Catalan Fideu\u00e0. You\u2019ll 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…<\/p>\n
\nPrep rice:<\/strong><\/p>\n