Middle Eastern · Dinner
Rice with Toasted Vermicelli (Gluten-Free)
Toasted vermicelli and basmati rice are browned in butter until nutty and golden, then simmered with vegetable stock and cinnamon. Fluffy grains carry warm spice and pine nuts for crunch, served as a side alongside roasted vegetables or yogurt.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
425Calories
8.9gProtein
17.6gFat
59.8gCarbs
1gSugar
2.8gFiber
661mgSodium
31mgChol
7.1gSat Fat
195mgPotassium
38mgCalcium
1.6mgIron
0mcgVitamin B12
0.8mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
gluten-free
Instructions
1
Prep
Rinse the basmati rice under cold water in a fine sieve until the water runs clear, then drain.
2
Toast
Melt the butter in a small saucepan over medium heat, add the broken rice noodles, and stir for 2 to 3 minutes until deep golden brown and nutty.
3
Add the rinsed rice, cinnamon, and salt, stirring over medium heat for 1 minute until the grains look glossy and coated.
4
Simmer
Pour in the vegetable stock, bring to a boil, then cover, reduce to low heat, and simmer for 15 minutes until liquid absorbs.
5
Rest
Remove from heat and let stand covered for 5 minutes so the rice finishes steaming.
6
Toast the pine nuts in a small skillet over medium-low heat with the olive oil for 2 minutes, shaking often, until golden and fragrant.
7
Plate
Fluff the rice gently with a fork, mound onto a plate, and scatter the toasted pine nuts over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g basmati rice
- 1.4 oz40g rice vermicelli noodles, broken into 1-inch pieces
- 2 tbsp2 tbsp butter
- 1 1/2 cup360ml vegetable stock
- 1/2 tsp1/2 tsp ground cinnamon
- 1/4 tsp1/4 tsp salt
- 2 tbsp2 tbsp pine nuts
- 2 tsp2 tsp olive oil
