Lebanese Rice
Yumna Jawad, the blogger behind Feel Good Foodie, prepares this simple pilaf with just three main ingredients—rice, vermicelli noodles and olive oil—but sometimes adds a dash of cinnamon plus a garnish of fresh parsley and toasted nuts. Fluffy, nutty and versatile, she says it complements many Middle Eastern and Arabic dishes, including hearty stews and meat dishes like chicken shawarma.
Soak the rice if you have time, Yumna advises; this helps eliminate excess starch and promotes fluffy, non-sticky rice. Rinse the raw rice in a fine-mesh strainer and rub the grains between your fingers, then transfer to a large bowl and soak in water for at least 20 minutes. You can find vermicelli noodles at Middle Eastern markets, natural foods stores or large supermarkets, often located with other Middle Eastern ingredients. If you can’t find vermicelli, substitute capellini pasta and break it into smaller pieces. Avoid using spaghetti since it’s quite a bit larger.
This recipe is featured on Yumna’s Ramadan menu, and can be served as part of an iftar meal or Eid al-Fitr celebration with family and friends.
Ingredients:
- 2 cups (14 oz./440 g) long-grain white rice
- 2 Tbs. extra-virgin olive oil
- 1/2 cup (3 1/2 oz./105 g) vermicelli durum wheat semolina noodles
- 1/2 tsp. salt
- Dash of ground cinnamon (optional)
- 4 cups (32 fl. oz./1 l) water
- Chopped fresh flat-leaf parsley for garnish (optional)
- Toasted nuts for garnish (optional)
Directions:
Rinse the rice with cold water until the water runs clear. Drain well and set aside.
In a nonstick pot over medium heat, warm the olive oil. Add the vermicelli noodles and cook, stirring frequently, until all the vermicelli is a deep golden brown color. Be careful not to burn it.
Pour the rice over the vermicelli, then stir to combine and coat the rice with the olive oil. Season with the salt and a dash of cinnamon. Add the water and bring the mixture to a boil; the water will reduce in the process. Reduce the heat to low, cover and cook for 15 minutes.
When the rice is fully cooked, remove from the heat. Let the rice steam for 5 minutes, then uncover and fluff with a fork. Serve warm, garnished with parsley and toasted nuts. Store any leftover rice in an airtight container in the refrigerator for up to 7 days. Serves 8.
Recipe courtesy of Yumna Jawad, cookbook author and founder of Feel Good Foodie
Recommended Products:
-
$107.95
-
$99.95
(19)
-
$49.95
-
$19.95
-
$159.95
(16)
-
$89.95
(103)
-
$49.95
-
$42.95
-
$92.95
-
$99.95
