Lebanese Rice with Vermicelli Recipe
Ingredients (Serves 3 – 4)
1. Basmati rice / Egyptian rice – 1 cup (Rinsed well and soaked in enough water for 20 minutes. Drain well)
Vermicelli – 1/2 cup
2. Olive oil – 1 tbsp
Butter – 1 tbsp
3. Chicken stock / vegetable stock – 2 1/4 cup (For 1 cup rice, use 1.5 cup chicken stock / water and for 1/2 cup vermicelli, use 3/4 cup water)
Butter – 2 tsp
Lemon juice – 1 tsp
5. Salt – To taste
6. Pepper powder – 1 pinch
7. Toasted almonds / pine nuts – 2 – 3 tbsp, to garnish
Heat butter and olive oil at medium heat. Ad the vermicelli and saute for a few minutes until golden (if you are using roasted vermicelli, stir until it is coated with the oil and butter and then proceed with the recipe). Add drained rice. Mix gently. Add 2 1/4 cups of chicken stock / vegetable stock / hot water. Bring to a boil. Taste-check for salt, it should be slightly salty. Add 2 tsp butter and 1 tsp lemon juice. Cover and cook for a 3 – 4 minutes at medium-high heat. Bring down the heat to low. Cook over low heat for 5 – 6 minutes. Switch off. Keep covered for 10 minutes. Fluff gently with a fork. Serve hot with grilled chicken / seafood and vegetables/salad. We had it with lentil salad and store-bought fish sticks.
I always look for variety in my food preparations. This recipe is easy to make. Will try this Lebanese style of preparing rice. Thanks for sharing.