Lebanese-Style Rice with Vermicelli makes the perfect side dish to a homemade Mediterranean feast. Top with toasted pine nuts for the perfect bite!
One of our very favorite restaurants, Cedars Mediterranean Mezza & Grill recently closed down… Still crying about that. But since we couldn’t go long without those roasted potatoes & cauliflower, delicious meat, veggies, and of course rice – I decided to make us a feast!
Yup, you read that right! I planned out a whole Mediterranean feast and cooked my booty away all afternoon.
It started off with homemade hummus + pita bread. Since I’ve gotten used to making these, this was a breeze. Now, I kind of forgot that we only have one oven and most everything I was making needed to be roasted at different temperatures for different times. I made it work, but it was work… In the end, everything came out tasty and flavorful and we enjoyed each bite and paired wine.
Lebanese Rice with Vermicelli
2 cups medium-grain rice, rinsed
1 cup broken vermicelli pasta
2 1/2 tablespoons olive oil
Salt, to taste
Toppings: 1/2 cup toasted pine nuts
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