Middle Eastern · Dinner
Rice with Toasted Vermicelli (Low-Calorie)
A Middle Eastern rice pilaf where broken vermicelli is toasted until deep golden, then simmered with basmati rice in vegetable stock until fluffy and separate. Lightened by using minimal butter, this version keeps the toasted-noodle aroma and nutty flavour while staying under 290 calories per serving.
$2
5 minsPrep
20 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
292Calories
6.4gProtein
3.8gFat
60.5gCarbs
0.2gSugar
1.7gFiber
1147mgSodium
8.4mgChol
1.9gSat Fat
179mgPotassium
26mgCalcium
1.9mgIron
0mcgVitamin B12
0.5mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
low-cholesterol
low-calorie
Instructions
1
Rinse basmati rice in a fine sieve under cold water until water runs clear, then drain for 5 minutes.
2
Melt butter in a small saucepan over medium heat; add broken vermicelli and stir constantly for 2–3 minutes until deep golden and fragrant.
3
Add drained rice to the saucepan, pour in vegetable stock, stir in salt and black pepper, and bring to a boil over high heat, about 2 minutes.
4
Reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is fully absorbed and steam holes appear on the surface.
5
Remove from heat and let stand covered for 5 minutes until grains firm up and separate.
6
Fluff rice and vermicelli with a fork and transfer to a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g basmati rice, rinsed separately
- 50g50g broken vermicelli noodles
- 2 tsp2 tsp butter
- 360ml360ml vegetable stock
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
