Rice with Vermicelli
Rice is the staple grain of the Levant, and this versatile rice and noodle pilaf is a typical side dish throughout the Middle East - especially in Lebanon. Serve it alongside stews and braised meats for an intriguing twist on plain rice.
Ingredients
Cooking Instructions
step 1
Add the Ghee (3 Tbsp) to a medium saucepan and heat over medium heat until melted. Add the Vermicelli Noodles (1/2 cup) and toast, stirring frequently, until golden brown, 2 to 3 minutes.
step 2
Add the Garlic (1 clove) and sauté just until fragrant, about 30 seconds. Add the Long Grain White Rice (1 1/2 cups) and stir to coat the grains with the ghee.
step 3
Add the Chicken Broth (3 cups) and Kosher Salt (1/4 tsp) and bring the mixture to a boil. Cover the pot and reduce the heat to low. Simmer without lifting the cover until the rice is tender, about 20 minutes.
step 4
Remove the saucepan from the heat and fluff the rice with a fork. Cover the pot with a clean dish towel and allow the rice to steam for 5 minutes.
step 5
Stir in the Italian Flat-Leaf Parsley (1/3 cup) and Pine Nuts (4 Tbsp). Serve warm or at room temperature.
