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Lebanese Rice Pilaf With Vermicelli

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LIZ DELLA CROCE

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A staple in Middle Eastern cuisine, Lebanese Rice Pilaf is made with vermicelli noodles toasted in clarified (rendered) butter.

Spoonful of lebanese rice pilaf with vermicelli.

I’ve mentioned it before, but I’ll say it again. I could eat Lebanese food everyday for the rest of my life. Today I thought I’d share a classic recipe, and one that is eaten often in my household: Lebanese Rice Pilaf with Vermicelli. This dish is flavorful on its own but served with pork or chicken for extra protein is one of my favorite ways to enjoy it. Another complimentary dish to this is my Lebanese Green Beans. Extremely simple, but tasty and satisfying, it’s a great side dish recipe that lets you experience the taste of Middle Eastern food.

Ingredients

  • White rice: I like to use long-grain, enriched white rice as it cooks to by nice and fluffy and has a low starch content.
  • Clarified butter: Also called ghee, it tastes like butter with with a slightly nutty flavor.
  • Vermicelli: A thin noodle similar to spaghetti, it commonly is browned or toasted before being cooked, and pairs well with rice.
  • Salt & pepper: Simple seasoning that is all you need for this simple dish.
  • Parsley: Freshly minced parsley is the perfect finish for this pilaf, as it’s clean, and somewhat peppery in taste.

How to make Lebanese Rice Pilaf

Step 1. Rinse your rice. You want to remove the excess starch, so rinse till the water runs clear.

Step 2. Next, melt the clarified butter in a large pan over medium high heat.

Step 3. Then add the broken up pieces of vermicelli to the pan.

Step 4. Cook the dry vermicelli until golden-brown, being careful not to let them burn.

Step 5. Add the dried rice and stir in with the vermicelli, letting the rice toast for a couple minutes.

Step 6. Season with salt and pepper, then add water to the pan. Bring to a boil, stir once, then reduce heat to a simmer and cover with lid. Let cook about 15 minutes.

Lebanese rice pilaf with vermicelli.

Remove from heat, then fluff with a fork before serving garnished with fresh parsley. Serve and enjoy your Lebanese Rice Pilaf!

Complimentary dishes

Frequently Asked Questions

What is the difference between rice and rice pilaf?

A pilaf usually just means the rice has been toasted in butter before cooking.

What kind of rice should I use for rice pilaf?

I like to use a long grain rice, but you could use whatever rice you have on hand, including brown rice.

What is the difference between vermicelli and regular noodles?

In the US, vermicelli noodles are very thinner, thinner than spaghetti even. They are usually made from maida flour, but you can get vermicelli rice noodles as well and keep it gluten-free.

More Lebanese Recipes

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Liz eating Lebanese rice pilaf.

Enjoy it on it’s own as a simple lunch or snack, or share it with the family as a part of dinner, either way my Lebanese Rice Pilaf is sure to be a hit.

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Lebanese Rice Pilaf With Vermicelli

4.40 stars average
Liz Della Croce
A staple in Middle Eastern cuisine, Lebanese Rice Pilaf is made with vermicelli noodles toasted in clarified (rendered) butter.
PREP: 5 minutes
COOK: 15 minutes
TOTAL: 20 minutes
Pin
Servings6

Recipe Video

Ingredients
 

  • 1 ½ cups white rice (enriched parboiled long grain)
  • ¼ cup clarified butter (homemade or store-bought ghee)
  • ½ cup vermicelli pasta (broken in 2 inch pieces)
  • 3 cups boiling water
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • minced fresh parsley (optional garnish)

Instructions
 

  • Place the rice in a fine mesh strainer and rinse thoroughly using your fingers to rub off as much starch as possible. You’ll know the rice is properly rinsed when the water comes out clear from the bottom. Set aside.
  • In a large, deep pan heat the butter over medium heat until melted. Add the broken vermicelli pasta and brown, stirring frequently, until it is golden/dark brown. Be careful to not let burn – don't walk away from the pan. This takes about 4-5 minutes.
  • Add rinsed rice to the pan and stir into the vermicelli and butter. Toast the rice for 2-3 minutes, stirring frequently.
  • Carefully pour boiling water into the pan and stir once. Add salt and pepper then stir again.
  • Bring to a boil, stir once, then reduce heat to low and cover with a lid. Cook for 15 minutes.
  • Remove pan from the heat and fluff rice with a fork before sprinkling with fresh parsley to serve.

Last Step:

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Liz’s Notes

Cook the rice and vermicelli in chicken broth instead of water to boost the flavor.

Nutrition

Calories: 309kcal | Carbohydrates: 51.5g | Protein: 5.6g | Fat: 8.3g | Saturated Fat: 4.9g | Polyunsaturated Fat: 3.4g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 585mg | Fiber: 1.5g | Sugar: 0.7g


4.40 from 48 votes (27 ratings without comment)

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84 responses to “Lebanese Rice Pilaf With Vermicelli”

  1. Brenda @ a farmgirl's dabbles Avatar
    Brenda @ a farmgirl’s dabbles

    I love this post, Liz. And this rice!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Aww thank you Brenda! Let me know if you ever try the rice!!

  2. Joanne Avatar
    Joanne

    I couldn’t imagine being far away from my mom for a long period of time, so I totally get it! Love that you guys have passed on so many family heirloom recipes from generation to generation. They’re all gems!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I love that you understand. :-) Thank you so much friend.

  3. Annie @ ciaochowbambina Avatar
    Annie @ ciaochowbambina

    I married into a Lebanese family over 26 years ago and so much of what you share on your blog I’ve had the good fortune of eating at my mother-in-law’s kitchen table. This recipe looks divine – and what we all especially love is the browned vermicelli! Love your blog! Thank you!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I didn’t realize that!! I’m so glad you like the recipes!!

  4. Sophia @ NY Foodgasm Avatar
    Sophia @ NY Foodgasm

    I really love that you gave us the secrets! Thanks for sharing the love. Can you use chicken stock in place of water to make this?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes absolutely!!! Chicken stock will add great flavor, for sure.

  5. Jessica @ A Kitchen Addiction Avatar
    Jessica @ A Kitchen Addiction

    Being in the kitchen with family is such a special time for memory making! Love the sound of this rice pilaf!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      It really, truly is Jessica. Thank you!!

  6. Sommer@ASpicyPerspective Avatar
    Sommer@ASpicyPerspective

    Love all the contrasting colors and textures. Swoon!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes!! You’d love this one Sommer!!!

  7. Cookin Canuck Avatar
    Cookin Canuck

    I am so intrigued by this recipe. The idea of some good crunch in my rice is making me want to make this right away.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I should clarify – it’s not really crunchy at all but the toasting of the vermicelli gives it a really aromatic, nutty and toasted flavor that is to die for. Worth every calorie!

  8. Phi @ The Sweetphi Blog Avatar
    Phi @ The Sweetphi Blog

    Wow does this recipe look awesome Liz! And I too moved from across the country to be closer to family, there’s just something great that happens when you can get together on a frequent basis :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Awww I didn’t know you did too!! That’s so cool!

  9. Lauren @ Climbing Grier Mountain Avatar
    Lauren @ Climbing Grier Mountain

    I want to shove this into my face….right. meow.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I can’t wait to give you a squeeze in two weeks! Meow.

  10. Marzia @ Little Spice Jar Avatar
    Marzia @ Little Spice Jar

    Liz your lebanese rice pilaf looks absolutely perfect!

    I usually make mine in butter but I can definitely see how ghee would bring a more nutty flavor to the rice. Also, love the guide on browning the vermicelli. It took me a while to figure out that I wasn’t browning it enough.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much Marzia!! Yes ghee adds so much flavor and aroma. Thanks again! :)