Lebanese Rice with Vermicelli (Riz Mfalfal)
Lebanese rice with vermicelli is a staple on Lebanese tables, simple yet incredibly flavorful. You might wonder what typical Lebanese dishes are? Well, this fragrant rice, lightly golden from the toasted vermicelli, pairs perfectly with kebbeh, grilled skewers, or stews. It's the base of Lebanese comfort food, easy to make and loved by all. Imagine the separate, tender grains of rice with that subtle toasted pasta flavor. If you're looking for Lebanese mezza recipes, this rice completes a feast of small plates beautifully. You'll love making and eating it, I promise!
Ingredients
- vermicelli (angel hair)100 g
- basmati rice250 g
- butter or olive oil30 g
- chicken or vegetable broth (halal)500 ml
- salt1/2 teaspoon
- black pepper1/4 teaspoon
Instructions
- 1
Heat the butter or oil in a heavy-bottomed saucepan over medium heat. Add the vermicelli broken into small pieces and stir constantly until golden (be careful not to burn).
- 2
Rinse the rice under cold water until the water runs clear, then drain. Add the rice to the pan with the vermicelli, mix, and cook for 1 minute.
- 3
Add the hot broth, salt, and pepper. Simmer covered on low heat for 12 minutes.
- 4
Turn off the heat and let it rest for 5 minutes without lifting the lid. Uncover and fluff the rice with a fork.
- 5
Serve immediately as a side dish with meat or vegetables. You can also add chickpeas or fried onions for an extra touch.
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