Lebanese-Style Rice with Vermicelli

Lebanese Rice with Vermicelli.JPG

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.

My favorite part was the rice with vermicelli. Don’t let the name scare you, this is so simple and delicious. I hope you enjoy with your friends or family!

Lebanese Rice with Vermicelli

Serves: 4

3 1/2 cups water
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
1. In a medium pot, heat olive oil on medium-high heat. Add the vermicelli pasta and stir to evenly toast until golden brown.
2. Add the rice and continue to stir so that the rice gets well coated with olive oil. Season with salt.
3. Add water and bring to a boil. Turn the heat to low and cover.
4. Cook for 15-20 minutes. Once fully cooked, turn off the heat and leave the rice untouched for about 10 minutes. Then uncover and fluff with a fork.
5. Serve with toasted pine nuts on top.
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5 thoughts on “Lebanese-Style Rice with Vermicelli

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