Description
This Lebanese Rice Pilaf is light, fluffy, and full of buttery flavor. Toasted vermicelli adds a rich, nutty taste that transforms simple rice into a comforting and elegant side dish perfect for any meal.
Ingredients
Scale
- 1 cup long-grain white rice
- 1/2 cup vermicelli pasta (broken)
- 2 tablespoons butter
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the rice thoroughly until water runs clear.
- Melt butter in a pot over medium heat.
- Add vermicelli and toast until golden brown.
- Add rice and stir for 2 minutes.
- Pour in chicken broth, salt, and pepper.
- Bring to a boil, then reduce heat to low.
- Cover and cook for 15–18 minutes.
- Remove from heat and let rest for 5 minutes.
- Fluff with a fork and serve.
Notes
Toast vermicelli carefully to avoid burning. Use broth instead of water for deeper flavor. Add toasted nuts like almonds or pine nuts for extra texture. Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg