Middle Eastern · Dinner
Rice with Toasted Vermicelli (Dairy-Free)
Basmati rice cooked with toasted vermicelli strands, cinnamon, and cardamom, finished with dairy-free margarine for a rich, nutty aroma without dairy. This Middle Eastern side pairs browned noodles with fluffy grains, seasoned simply with salt and warm spice, served warm alongside stews or grilled vegetables.
$2
5 minsPrep
25 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
370Calories
8.2gProtein
9.4gFat
69.2gCarbs
0.8gSugar
2.4gFiber
701mgSodium
0mgChol
2.1gSat Fat
195mgPotassium
35mgCalcium
2.3mgIron
0mcgVitamin B12
0.3mgVitamin C
vegetarian
vegan
low-calorie
dairy-free
Instructions
1
Prep
Rinse the basmati rice under cold running water until water runs clear, then drain and set aside.
2
Heat
Melt dairy-free margarine in a saucepan over medium heat, add broken vermicelli, and stir constantly for 2–3 minutes until golden brown and nutty-smelling.
3
Simmer
Add drained rice, vegetable stock, cinnamon stick, cardamom pods, salt, and pepper; bring to boil, cover, reduce to low heat, and simmer 15 minutes.
4
Plate
Remove from heat and rest covered 5 minutes, then fluff with fork, discard spices, and spoon onto plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 cup320g basmati rice
- 1 oz30g vermicelli noodles, broken into 1-inch pieces
- 2 tbsp28g dairy-free margarine
- 22 small cinnamon stick
- 44 cardamom pods
- 3 cups720ml vegetable stock
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
