Lebanese Rice Pilaf
This easy Lebanese Rice (Arabic rice) pilaf is a staple in Middle Eastern cooking. Toasted vermicelli rice noodles, rice, and chicken stock make this such an aromatic side dish! Serve with kabobs, shawarma, and so much more!
Servings: 8
Calories: 273kcal
Equipment
Ingredients
- 2 cups long grain white rice
- 2 tablespoons ghee or 50:50 butter and oil
- ¾ cup vermicelli pasta
- 4 cups low sodium chicken broth or water
- ¼ teaspoon kosher salt
Instructions
- RINSE: Add the rice to a fine-mesh strainer. Rinse under cold, running water for 2-3 minutes. Use fingertips to rub the rice in the sieve in a circular motion until the water runs clear. Then set aside.
- BROWN: Add the ghee to a large saucepan over medium heat. When the ghee melts, add the vermicelli and cook until a medium golden brown; about 4-5 minutes toggling the heat from medium to low if needed. Keep a close eye on it and stir it frequently.
- MAKE RICE: When the vermicelli is golden brown, add the rinsed rice and allow it to toast for 3 minutes stirring often so the vermicelli or rice doesn’t burn. You’ll notice the rice start to pop towards the end. Add the chicken broth and salt. Kick the heat up to high and bring it to a boil. Stir once, then cover with a tight-fitting lid; reduce the heat to low and let cook for 15 minutes or until the water dries up and the rice cooks through.
- SERVE: Turn off the stove; allow the rice to stand for 5 minutes before fluffing with a fork and serving.
Notes
- Liquid: If you use water instead of broth/stock, you will need to up the salt in the recipe to make up for the sodium you'd be missing from the stock.
Nutrition
Calories: 273kcal | Carbohydrates: 49g | Protein: 8g | Fat: 5g | Fiber: 1g | Sugar: 1g
