Lebanese Rice With Vermicelli Recipes
LEBANESE RICE WITH SHARIA (VERMICELLI) (GLUTEN FREE)
This is similar to the rice served at our local shawarma restaurant without the gluten noodles. This is a rice that can be dolled up replacing the water with some kind of broth or stock, adding onion fried until transparent in butter after cooked or even adding a hand full of pine nuts lightly toasted in a dry frying pan all depending on what you are serving it with but the basic recipe is excellent with chicken cooked with Recipe #44858.
Provided by UmmBinat
Categories White Rice
Time 21m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse rice in a sieve gently until water runs clear, set aside.
- Put butter in a large pot and melt over medium heat.
- Add broken up rice vermicelli turn up heat to medium high and toast until medium brown watching as it starts to turn dark quickly.
- Add rice and cinnamon and toss to coat.
- Add the amount of water according to the normal way you cook rice and add sea salt to taste.
- Bring to a boil uncovered.
- Once boiling turn heat to almost low and cook until done.
- Fluff rice with a fork and serve.
Nutrition Facts : Calories 209.7, Fat 4.6, SaturatedFat 2.8, Cholesterol 11.4, Sodium 34, Carbohydrate 37.9, Fiber 1.4, Protein 3.2
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- Drain water and add additional water, drain immediately and repeat about 10 times until water runs clear. Set aside.
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- Rinse the rice well (a few times) then place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
- In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).
- Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.
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