Lebanese Rice with Vermicelli and Almonds (Riz bi Cha'riyeh)
This rice with golden vermicelli and crunchy almonds, called 'Riz bi Cha'riyeh', is a staple of Lebanese cuisine. You'll find it on every mezze table, accompanying dishes like grilled chicken or stews. Lebanese cuisine is full of typical dishes like tabbouleh, hummus, and fattoush, but this aromatic rice is often the star side. Its simple and quick preparation makes it a perfect choice for a weeknight meal. The almonds and pine nuts add a touch of crunch and luxury. A delight that smells of Lebanon!
Ingredients
- Long grain rice2 cups
- Thin vermicelli noodles1/2 cup
- Butter or olive oil2 tablespoons
- Slivered almonds1/2 cup
- Water or chicken broth4 cups
- Salt1 teaspoon
- White pepper1/2 teaspoon
- Pine nuts (optional)2 tablespoons
Instructions
- 1
In a saucepan, melt butter over medium heat. Add vermicelli and sauté until golden brown.
- 2
Add rinsed and drained rice, stir to coat with butter and vermicelli.
- 3
Pour in hot water or broth, season with salt and pepper. Bring to a boil.
- 4
Cover and cook on low heat for 15 to 20 minutes, until liquid is absorbed.
- 5
Meanwhile, toast slivered almonds and pine nuts in a dry skillet until golden.
- 6
Fluff rice with a fork, transfer to a platter, garnish with toasted almonds and pine nuts. Serve hot.
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