Lebanese Rice and Broken Vermicelli
Try this simple and flavorful Rice and Broken Vermicelli recipe—a delightful blend of rice and toasted vermicelli, seasoned to perfection. Perfect for a quick and satisfying side dish.
Rice and Broken Vermicelli is a classic dish made by toasting vermicelli and combining it with rice. It’s seasoned with spices and often served as a side or main dish in many cuisines.
Lebanese rice is perfect for quick dinners and easy meals. Try it with cheesy chicken or simple Swedish meatballs. For a zesty twist, check out this lemon chicken recipe. Another great option is chicken with spinach and peppers.
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This vegan rice pilaf is effortlessly delicious with just three ingredients: vermicelli pasta, rice, and olive oil. For extra flavour, toss in some toasted pine nuts—it’s the perfect rice side dish!
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Expert Tips
Toasting: Take your time to toast the vermicelli until it turns a light golden brown. This step adds a nutty flavour to the dish.
Rice to Water Ratio: Use the correct ratio of rice to water for fluffy and tender results. A general rule of thumb is 1 part rice to 2 parts water, but adjust according to the type of rice you’re using.
Low Heat: Cook the rice and vermicelli mixture over low heat to ensure even cooking and to prevent burning.
Resting Period: Allow the cooked rice to rest off the heat for about 15 minutes with the lid on. This helps the rice to finish cooking gently.
Absorb Excess Moisture: Place a couple of paper towels under the pan lid during the resting period to prevent the rice from becoming too wet. This helps to absorb any excess moisture.
Fluff with a Fork: After resting, fluff the rice and vermicelli with a fork to separate the grains and distribute the flavours evenly.
Ingredients to make Lebanese Rice
Rice: Start with some rice that’s been washed and drained.
Vermicelli: Use some shortcut vermicelli.
Butter and Vegetable Oil: A mix of butter and vegetable oil gives the rice a rich taste.
Boiling Water: You’ll need boiling water to cook the rice.
Salt: Don’t forget to add salt to taste.
Substitutions
Rice: You can use basmati or jasmine rice if you prefer.
Vermicelli: If you can’t find vermicelli, use broken spaghetti or angel hair pasta.
Butter: Swap butter with ghee or coconut oil.
Vegetable Oil: Any neutral oil like canola or sunflower oil works well.
Boiling Water: Use chicken or vegetable broth instead.
Salt: Sea salt or kosher salt can be used instead of table salt.
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Variations
Herb Infusion: Add fresh or dried herbs like parsley, cilantro, or thyme to the cooking water for a fragrant twist.
Spice Blend: Mix in spices like cumin, paprika, or turmeric to add depth of flavour and colour to the dish.
Vegetable Medley: Incorporate diced vegetables such as carrots, peas, or bell peppers for added texture and nutrition.
Protein Boost: Stir in cooked chickpeas, tofu, or shredded chicken for a protein-packed meal.
Nutty Crunch: Besides pine nuts, try toasted almonds, cashews, or walnuts for a crunchy contrast.
Citrus Zest: Sprinkle lemon or orange zest over the cooked rice for a refreshing citrusy note.
Coconut Twist: Cook the rice in coconut milk instead of water for a creamy and tropical flavour profile.
Mediterranean Flair: Add chopped olives, sun-dried tomatoes, and feta cheese for a Mediterranean-inspired version.
Curry Fusion: Infuse the dish with curry powder or paste for a flavorful and aromatic twist.
Asian Influence: Mix in soy sauce, sesame oil, and green onions for an Asian-inspired rice dish.
Storage and leftovers
Store any leftovers of the Rice and Broken Vermicelli dish in an airtight container in the refrigerator for up to 3-4 days. When reheating, you can either use the microwave or stovetop.
For microwave reheating, place the desired portion in a microwave-safe dish, cover it with a damp paper towel to prevent the rice from drying out, and heat on high for 1-2 minutes, or until heated through.
For stovetop reheating, add a splash of water or broth to the rice to prevent it from sticking, and heat over medium heat until warmed through, stirring occasionally.
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Lebanese Rice and Broken Vermicelli
Ingredients
- 1 cup of rice washed and drained
- 3 tbsp of shortcut vermicelli
- 1 tbsp butter
- 2 tbsp of vegetable oil
- 2.5 cups of boiling water
- salt
Instructions
- In a deep pan, heat butter and oil over medium heat until the butter melts completely. Once melted, add the vermicelli to the pan and stir-fry them until they turn a light golden brown, emitting a nutty aroma.
- Next, add the rice and salt to the pan, stirring continuously to ensure that the vermicelli and rice are evenly mixed. Keep stir-frying until the rice grains start to stick together and become slightly crunchy, enhancing their texture and flavor.
- Once the vermicelli and rice are toasted to perfection, carefully pour in 2.5 cups of boiling water into the pan, taking care to avoid any splattering. Stir the mixture gently to incorporate the water evenly.
- Cover the pan with a lid and reduce the heat to low. Allow the rice and vermicelli to simmer gently until all the water has been absorbed and the rice is tender. This process typically takes about 15-20 minutes, depending on the type of rice used.
- Once the rice is cooked, turn off the heat and let the dish rest for an additional 15 minutes. This resting period allows the flavors to meld together and ensures that the rice is perfectly cooked through.
- To prevent any excess moisture from accumulating, place two layers of paper towels underneath the lid of the pan. The paper towels will absorb any condensation, leaving the rice and vermicelli perfectly fluffy and dry.
- After resting, fluff the rice and vermicelli with a fork to separate the grains and distribute the flavors evenly. Serve hot as a delicious and comforting side dish or enjoy it on its own as a satisfying meal.
