Vermicelli Rice
Assyrian Vermicelli Rice is a staple in the Middle Eastern diet. It's usually served alongside stews, kabobs, chicken, or by itself.
Servings: 2 servings
Calories: 236kcal
Ingredients
- 1 tablespoon vegetable oil (or olive oil)
- ¼ cup vermicelli noodles
- 1 cup jasmine rice
- 1 tablespoon butter
- 1¼ cups hot water (or broth)
- 1 teaspoon sea salt
Instructions
- Add vegetable oil and vermicelli to a medium-sized saucepan. Toast vermicelli over medium heat, until the vermicelli noodles are golden brown. Be careful not to burn them. They can go from perfect to burned in a matter of seconds.
- Wash and drain rice then add to the same saucepan. Add Butter and mix to combine.
- Add hot water and salt and stir to combine. Bring to a boil, then cover and cook for 20 minutes. Stir the rice half way through. Fluff and serve with Lamb Shish Kabobs, stew, or chicken.
Notes
- Some people like soaking the rice in water for 10 to 15 minutes before cooking it. This softens the rice, so I personally don't think it's necessary.
- Always fluff rice with a fork before serving.
- Sprinkle with chopped Italian parsley for a pretty presentation. Or use other green leafy vegetables or herbs as a garnish on the side.
- Sprinkle vermicelli rice with toasted pine nuts and raisins and serve with smoked chicken thighs for an extra treat!
- Leftovers can be stored in an airtight container for up to a week and heats up nicely in the microwave.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 28g | Protein: 2g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 1165mg | Fiber: 1g | Sugar: 0g
