Lebanese Rice Pilaf With Vermicelli
A staple in Middle Eastern cuisine, Lebanese Rice Pilaf is made with vermicelli noodles toasted in clarified (rendered) butter.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 1 1/2 cups white rice enriched parboiled long grain
- 1/4 cup clarified butter homemade or store-bought ghee
- 1/2 cup vermicelli pasta broken in 2 inch pieces
- 3 cups boiling water
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- minced fresh parsley optional garnish
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.
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