Lebanese Rice Pilaf With Vermicelli

A staple in Center Japanese delicacies, Lebanese Rice Pilaf is made with vermicelli noodles toasted in clarified (rendered) butter.

I’ve talked about it earlier than, however I’ll say it once more. I might eat Lebanese meals on a regular basis for the remainder of my life. Right now I believed I’d share a basic recipe, and one that’s eaten typically in my family: Lebanese Rice Pilaf with Vermicelli. Very simple, however tasty and satisfying, it’s a fantastic entry recipe into the world of Center Japanese meals.


  • White rice: I like to make use of long-grain, enriched white rice because it cooks to by good and fluffy and has a low starch content material.
  • Clarified butter: Additionally referred to as ghee, it tastes like butter with with a barely nutty taste.
  • Vermicelli: A skinny noodle much like spaghetti, it generally is browned or toasted earlier than being cooked, and pairs effectively with rice.
  • Salt & pepper: Easy seasoning that’s all you want for this straightforward dish.
  • Parsley: Freshly minced parsley is the right end for this pilaf, because it’s clear, and considerably peppery in style.

Easy methods to make Lebanese Rice Pilaf

Rinsing rice

Begin your Lebanese Rice Pilaf by rinsing your rice. You wish to take away as a lot of the starch as doable, and rinse until the water runs clear.

Melting ghee in pan

Subsequent, you’ll soften the clarified butter in a big pan over medium excessive warmth.

Browning vermicelli

Then add the damaged up items of vermicelli to the pan.

browned vermicelli

Cook dinner the dry vermicelli till golden-brown, being cautious to not allow them to burn.

Rice added to vermicelli

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

Seasoning pilaf with salt

Season the rice and vermicelli with salt and pepper.

Adding water to rice and vermicelli

Then add sizzling water to the pan. Carry to a boil, stir a few times, then cut back warmth to a simmer and canopy with a lid. Let prepare dinner for about quarter-hour.

Lebanese rice pilaf.

Take away from warmth, then fluff with a fork earlier than serving garnished with recent parsley. Serve and luxuriate in your Lebanese Rice Pilaf!

Complimentary dishes

Ceaselessly Requested Questions:

What’s the distinction between rice and rice pilaf?

A pilaf often simply means the rice has been toasted in butter earlier than cooking.

What sort of rice ought to I take advantage of for rice pilaf?

I like to make use of a long-grain white rice, however you possibly can use no matter rice you have got readily available, together with brown rice.

How can I enhance the flavour of this dish?

Cook dinner the rice and vermicelli in rooster broth as a substitute of water!

Lebanese rice pilaf.

Extra Lebanese Recipes

Eat It, Like It, Share It!

Did you do this Lebanese recipe? The following time you make it, snap an image and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we will admire and share your dish.

Liz eating Lebanese rice pilaf.

Get pleasure from it on it’s personal as a easy lunch or snack, or share it with the household as part of dinner, both means my Lebanese Rice Pilaf is certain to be successful.

Your fork is ready.

Lebanese rice pilaf 2

Lebanese Rice Pilaf With Vermicelli

A staple in Center Japanese delicacies, Lebanese Rice Pilaf is made with vermicelli noodles toasted in clarified (rendered) butter.

PREP: 5 minutes

COOK: 15 minutes

TOTAL: 20 minutes

Pin Recipe

Servings: 6

  • 1 ½ cups white rice (enriched parboiled lengthy grain)
  • ¼ cup clarified butter (do-it-yourself or store-bought ghee)
  • ½ cup vermicelli pasta (damaged in 2 inch items)
  • 3 cups boiling water
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • minced recent parsley (non-compulsory garnish)
  • Place the rice in a advantageous mesh strainer and rinse totally utilizing your fingers to rub off as a lot starch as doable. You’ll know the rice is correctly rinsed when the water comes out clear from the underside. Put aside.

  • In a big, deep pan warmth the butter over medium warmth till melted. Add the damaged vermicelli pasta and brown, stirring incessantly, till it’s golden/darkish brown. Watch out to not let burn – do not stroll 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 incessantly.

  • Rigorously pour boiling water into the pan and stir as soon as. Add salt and pepper then stir once more.

  • Carry to a boil, stir as soon as, then cut back warmth to low and canopy with a lid. Cook dinner for quarter-hour.

  • Take away pan from the warmth and fluff rice with a fork earlier than sprinkling with recent parsley to serve.

Energy: 309kcalCarbohydrates: 51.5gProtein: 5.6gFats: 8.3gSaturated Fats: 4.9gPolyunsaturated Fats: 3.4gTrans Fats: 0gLdl cholesterol: 20mgSodium: 585mgFiber: 1.5gSugar: 0.7g

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