In Middle Eastern counties you will find the rice mixed with vermicelli noodles. The noodles are a thin yellow pasta (unlike Asian rice noodles) broken up into small pieces.
Vermicelli rice makes for the perfect side dish to so many Middle Eastern stews. There’s something about adding the golden, glistening vermicelli strands to the rice that really elevates it. Add a dolop of greek yogurt (or labne), a tomato and cucumber salad (Salata Baladi) and you have a wonderful Middle Eastern meal.
Ingredients
1 cup vermicelli noodles
3 cups long grain rice basmati preferred
3 tablespoons vegetable oil
2 teaspoons salt
5 cups water
3 tablespoons of butter
Instructions
Start by washing the rice until the water runs clear. Drain and set aside.
In a non-stick pot, heat the oil on medium heat. Then add the vermicelli noodles and cook until golden brown. Ensure you stir constantly as they tend to burn quickly.
Once they are a golden brown, add the drained rice, and the salt. Stir together for for a few minutes so the rice grains are coated in the oil.
Add the water, mix well, and allow it to come to a boil for a few minutes.
Once it starts to boil, cover the pot and reduce the heat to low. Leave it undisturbed for 20 minutes.
Turn off the heat and keep the pot covered for another 5 minutes
Place the butter ontop to melt into the rice, Fluff with a fork.
Notes
This recipe pairs perfectly with Salata Baladi - tomato and cucumber salad.
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