Rice with Vermicelli
A simple, comforting Middle Eastern side dish of toasted vermicelli noodles cooked with rice. The noodles turn golden and nutty, infusing the rice with rich flavor.
- Total time
- 35 min
- Servings
- 6
- Calories
- 280
- Protein
- 5g
Ingredients
- 1 cup vermicelli
- 2 cups long-grain rice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 3.5 cups water
Instructions
- 1
Rinse the 2 cups rice in a fine-mesh strainer until the water runs clear, then drain well.
- 2
Heat the 3 tbsp olive oil in a large pot over medium heat. Add the 1 cup vermicelli, breaking it into 1-inch pieces with your hands. Stir constantly until golden brown, about 3-4 minutes.
- 3
Add the drained rice to the pot and stir to coat with oil. Cook for 2 minutes, until the rice is slightly translucent at the edges.
- 4
Pour in the 3.5 cups water and add the 1 tsp salt. Stir once, then bring to a boil over high heat.
- 5
Reduce heat to low, cover, and simmer for 15-20 minutes, until the water is absorbed and the rice is tender.
- 6
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
Tools you’ll need
- Large pot with lid
- Fine-mesh strainer
- Measuring cups
- Measuring spoons
- Fork
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