Lebanese Vermicelli Rice Pilaf
Vermicelli rice pilaf is warm and fragrant with natural nutty flavor and a hint of spice. This Middle Eastern recipe is ready in 20 minutes!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup ghee (or butter)
- 1/2 cup vermicelli pasta (broken in 2 inch pieces)
- 1 1/2 cups basmati rice
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp ground cinnamon
- 3 cups boiling water
- 1 tbsp ghee (or butter)
- 1/4 cup pine nuts
- 3 tbsp fresh parsley (minced)
Instructions
- 1
Place the rice in a fine mesh strainer and rinse thoroughly until water runs clear. Set aside.
- 2
In a large, deep pan melt 1/4 cup ghee (or butter) over medium heat. Add the broken vermicelli pasta and brown, stirring often, until they are a deep golden brown. Be careful to not let the pasta burn!
- 3
Add rinsed rice, salt, pepper and cinnamon to the pan and stir to combine with the vermicelli. Toast the mixture for 2-3 minutes, stirring often.
- 4
Carefully pour boiling water into the pan and stir. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 15 minutes.
- 5
In a small saute pan melt 1 tbsp ghee (or butter) over medium heat and saute pine nuts until golden brown. Set aside.
- 6
Remove pan from the heat and rest 5 minutes covered. Fluff rice with a fork before sprinkling with fresh minced parsley and pine nuts, then serve.