Golden Vermicelli Rice
Toasted vermicelli and rice come together in this one-pan Lebanese pilaf with buttery, nutty depth. Ready in 15 minutes—the kind of side that steals the show.
- Total time
- 15 min
- Servings
- 4
- Calories
- 310
- Protein
- 6g
comfortsimplelebanesevegetarianfluffytenderweeknightside
Ingredients
- 3 tbsp butter
- 1 cup vermicelli noodles (broken into 1-inch pieces)
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Melt butter in a 10-inch skillet over medium heat until foaming, about 1 minute.
- 2
Add broken vermicelli and stir constantly until golden brown and fragrant, 3–4 minutes.
- 3
Pour in rice and stir for 1 minute to coat with butter.
- 4
Add broth, salt, and pepper. Bring to a boil, then reduce heat to low.
- 5
Cover and simmer without peeking until rice is tender and liquid is absorbed, 10 minutes.
- 6
Remove from heat, let rest 2 minutes, then fluff with a fork and serve.
Tools you’ll need
- 10-inch skillet with lid
- wooden spoon
- fork
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