A classic Middle Eastern side dish, this Lebanese Rice with Vermicelli is fluffy and has a lovely nutty flavour coming from the toasted vermicelli. It's an incredibly quick and easy dish that can be served with any roast or roast alternative throughout the year.
Another fantastic rice side dish that is incredibly flavourful, this Lebanese rice with vermicelli is a massive winner with us. And while we all love the good old plain basmati rice or the fragrant butter and garlic rice, this Arabic rice dish has got us all hooked on it.
It's a quick and easy side dish that can be made just before you have your meal, as it's ready in about 20 minutes from scratch, and the rice is perfectly fluffy with the grains well separated and delicious.
Toasting the vermicelli adds a fantastic nutty flavour to the dish, as the melted butter browns nicely and the toasted vermicelli and the white rice create a nice marble effect.
Incredibly popular throughout the Middle East, this classic rice dish pairs amazingly well with any meat of your choice for a meal fit for a king.
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Ingredients used
- basmati rice - it's a staple ingredient for this dish, although any other long grain rice could work too
- vermicelli rice - I used wholegrain vermicelli rice which, when toasted, turns into a lovely golden brown colour
- butter - I used salted butter
- olive oil - used together with the butter prevents it from burning
- salt - to taste
- water - you can also use chicken broth for extra flavour, but that's up to you
- parsley - to garnish the dish
How to make Lebanese Rice with Vermicelli
- in a large pan, add the olive oil and butter and allow the butter to melt
- use your hands to crush the vermicelli and add them to the pan
- toast them until they release a nutty flavour and turn a golden brown colour
- add the rinsed rice and mix well
- pour the water over, season with salt and place a lid on the pan
- leave to simmer until all the water is absorbed
- remove the pan from the heat, but keep the lid on for a further 10 minutes
- use a fork to fluff the rice up and garnish with chopped parsley
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Expert tips
In the UK the white rice vermicelli are the most popular vermicelli you can find. And while you can still use and toast them for the dish, I find that the golden colour does not stay while the rice is cooking and it washes off.
It's still a very delicious dish, but you don't get the marble effect white rice and golden vermicelli in the finished dish.
So using wholemeal vermicelli sorted that problem for me, the colour stayed as it should be. I would recommend testing with whatever vermicelli you find and see how it goes.
What to serve with Lebanese rice
This dish is incredibly versatile and can be enjoyed with any roast of your choice. Since we are in the grilling season, my favourite dish for this rice is Grilled Chicken Skewers with are marinated in yogurt to keep the chicken tender and juicy.
Other great grilling recipes for the Lebanese rice are: Gnocchi and Steak Skewers, Chicken Satay or Grilled Teriyaki Scallop Skewers.
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Lebanese Rice with Vermicelli
Ingredients
- 1 cup basmati rice
- ½ cup wholemeal vermicelli
- 1 tablespoon olive oil
- 2 tablespoon butter (30 g)
- 1 ½ cup water
- ½ teaspoon salt
- 1 tablespoon chopped parsley
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Instructions
- In a large pan set over a medium heat, add the olive oil and butter and allow the butter to melt.
- Use your hands to crush the vermicelli and add them to the pan.
- Leave them to toast stirring well so that the vermicelli can turn into a golden brown colour and the butter can release a nutty flavour.
- Rinse the rice well under cold water until the water runs clear.
- Add the rice to the pan and mix well to combine.
- Pour over the water, season with salt and place a lid on the pan.
- Leave it to simmer until all the water is absorbed.
- Remove the pan from the heat, but leave the lid on for a further 10 minutes.
- Use a fork to fluff up the rice and garnish with chopped parsley.
Video
Notes
- In the UK the white rice vermicelli are the most popular vermicelli you can find. And while you can still use and toast them for the dish, I find that the golden colour does not stay while the rice is cooking and it washes off.
- It's still a very delicious dish, but you don't get the marble effect white rice and golden vermicelli in the finished dish.
- So using wholemeal vermicelli sorted that problem for me, the colour stayed as it should be. I would recommend testing with whatever vermicelli you find and see how it goes.
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