Lebanese Vermicelli Rice Pilaf

5 from 2 votes

Lebanese Vermicelli Rice Pilaf

Lebanese vermicelli rice pilaf is made with just three ingredients: rice, vermicelli pasta, and olive oil. This side dish makes soft and fluffy rice with great flavor. It's all about the technique, and I'm excited to show you how to make it perfectly every time!

Prep Time5

Cook Time20

Course: All Day

Cuisine: Lebanese

Servings:

Calories: 254kcal

Author: Ruth Grindeland

Cost: $2

Ingredients

½ cup vermicelli broken into one inch pieces
2 cups long grain white rice
4 cups water*
2 tablespoons olive oil
1 pinch salt
Garnish suggestions - Toasted pine nuts. Toasted almonds. Parsley.

Instructions

Rice Preparation: Soak the rice in cold water for five minutes. After soaking, rinse the rice thoroughly and set it aside.
Prepare the Vermicelli: Break the vermicelli into 1-inch pieces. Heat the olive oil in a medium saucepan over medium heat. Add the vermicelli and stir frequently until it is a dark golden brown color.
Cook the Rice: Add the rice to the saucepan and stir to coat with the olive oil. Add the water, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Fluff and Serve: Remove the pan from the heat and let it stand for 5 minutes, covered. Fluff the rice with a fork and serve. Garnish with toasted pine nuts, toasted almonds, and parsley, if desired.

Notes

Use long-grain rice. Short-grain rice tends to get clumpy, which is not ideal for this dish.
Toast the vermicelli carefully. Vermicelli can burn quickly, so be sure to keep an eye on it while it's toasting. If it does burn, discard the batch and start over.
Stir the vermicelli often while toasting. This will help it to toast evenly and prevent it from burning.
Cook the rice with the vermicelli for a minute before adding water. This will help to reduce the risk of clumping and give the rice a toasted flavor.
Let the rice rest for 10-15 minutes after cooking. This will help the rice to fluff up and absorb any excess water.
Fluff the rice with a fork before serving. This will help to separate the grains and give the rice a light and airy texture.

Optional ingredients and substitutions:

Butter or olive oil: You can use either butter or olive oil to cook the vermicelli and rice. Olive oil is a more traditional choice, but butter will give the rice a richer flavor.
Spices: You can add different herbs and spices to this recipe to customize it to your liking. Some popular options include ground cinnamon, cardamom pods, and cumin.
Garnishes: Toasted pine nuts, almonds, and parsley are all popular garnishes for Lebanese vermicelli rice. You can also use other garnishes of your choice, such as chopped green onions or sesame seeds.

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