Middle Eastern · Dinner
Rice with Toasted Vermicelli
Basmati rice pilaf toasted with broken vermicelli noodles in butter until golden, then simmered in seasoned vegetable stock until fluffy. A staple across Levantine and Gulf tables, it carries a nutty, buttery aroma and light char from the toasted noodles, served alongside stews, roasted vegetables, or yogurt.
$2
8 minsPrep
22 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
394Calories
8.2gProtein
11.8gFat
65.4gCarbs
2.3gSugar
2.1gFiber
790mgSodium
29mgChol
6.8gSat Fat
243mgPotassium
52mgCalcium
2.9mgIron
0.1mcgVitamin B12
5.8mgVitamin C
vegetarian
low-calorie
low-cholesterol
herb-salt
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Rinse the basmati rice in a fine sieve under cold water until the water runs clear, then drain for 5 minutes.
2
Toast
Melt the butter in a saucepan over medium heat, add the broken vermicelli, and toast 2–3 minutes, stirring constantly, until deep golden brown and nutty-smelling.
3
Saute
Add the diced onion to the pan and sauté over medium heat 2 minutes until softened and translucent, then stir in the drained rice to coat.
4
Simmer
Pour in the vegetable stock and salt, bring to a boil over high heat, reduce to low, cover, and simmer 15 minutes until liquid is absorbed.
5
Rest
Remove from heat and let stand covered 5 minutes until grains separate easily when fluffed.
6
Plate
Fluff the rice with a fork, transfer to a plate, and scatter the chopped parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g basmati rice
- 30g30g vermicelli noodles, broken into 1-inch pieces
- 28g28g butter
- 360ml360ml vegetable stock
- 40g40g onion
- 1/2 tsp1/2 tsp salt
- 8g8g parsley
