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Lebanese rice

  • 2 t Olive Oil
  • 30 g Dry Vermicelli or Dry Spaghetti, broken into 5-cm pieces
  • 120 g Dry Basmati Rice, rinsed, soaked 20 minutes
  • 1/2 t Medium-Grain Salt
  • 360 g Water
  • 20 g Almonds, toasted
  1. Brown vermicelli. Heat oil in saucepan over medium heat. Stir in the vermicelli to coat evenly. Stir frequently until browned.
  2. Cook. Stir in rice to coat evenly. Add salt and water. Bring to a boil, reduce heat to low, cover loosely, and simmer 20 minutes.
  3. Serve sprinkled with nuts.

  1. Tariq. "Traditional Lebanese Rice with Vermicelli." Chef Tariq. 10 August 2020. ↩

  2. Mitzewich, John. "Chicken Rice-a-Roni - Not Actually the San Francisco Treat." Food Wishes. 20 January 2022. ↩