Lebanese Rice is a fragrant and fluffy Middle Eastern side dish made with long-grain rice and toasted vermicelli noodles. This simple recipe delivers rich buttery flavor and pairs perfectly with grilled meats, stews, and vegetables.
Total Time:35 minutes
Yield:4 servings
Ingredients
1 cup long-grain white rice
1/2 cup vermicelli noodles, broken into small pieces
2 tablespoons butter or olive oil
2 cups chicken broth or water
1/2 teaspoon salt
Chopped parsley (optional garnish)
Toasted pine nuts (optional garnish)
Black pepper (optional garnish)
Instructions
Rinse the rice under cold water until the water runs mostly clear, then drain well.
In a medium saucepan over medium heat, melt the butter or heat the olive oil.
Add the broken vermicelli noodles and cook, stirring frequently, until golden brown.
Add the drained rice and stir for about 1 minute to coat the grains in the butter or oil.
Pour in the chicken broth or water and add the salt.
Bring the mixture to a boil.
Reduce the heat to low, cover the saucepan, and simmer for 15 to 18 minutes until the liquid is absorbed.
Remove the pan from the heat and let it rest, covered, for 5 minutes.
Fluff the rice gently with a fork before serving.
Garnish with parsley, toasted pine nuts, or black pepper if desired.
Notes
Use brown rice for a heartier version and adjust the cooking time as needed.
Add cinnamon or allspice for extra Middle Eastern flavor.
Stir in peas or toasted almonds for additional texture.
Use vegetable broth for a vegetarian-friendly option.
Add cooked lentils for a more filling side dish.
Store leftovers in the refrigerator for up to 4 days.
Reheat with a splash of broth or water to restore moisture.
