Lebanese Rice with Vermicelli #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

Since I serve Lebanese rice with about everything, it's just fitting to include a Lebanese rice formula here. This is a straightforward vegetarian rice pilaf made of three fixings: vermicelli pasta, rice and olive oil. Include a touch of toasted pine nuts, and you have the best side of rice! Look at the video and bit by bit instructional exercise.

All through the Mediterranean, you will discover rice dishes like, Paella; Mujadra (lentils and rice); or Hashweh (Beef and rice), that are unquestionably all the more a feast. In any case, this Lebanese rice with vermicelli is the consistently rice of the Middle East, and it's by a wide margin the most served side dish in that piece of the world.

Essential Lebanese rice ordinarily comprises of broken vermicelli pasta, rice (medium or long grain rice works), and additional virgin olive oil or spread (or a mix of both). I utilize just additional virgin olive oil here. There is nevertheless a touch of salt to season this rice.

Furthermore, to jazz things up, I like garnish the rice with toasted pine nuts includes a pleasant nutty flavor and surface.

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INGREDIENTS

• 2 cups long grain or medium grain rice
• Water
• 1 cup broken vermicelli pasta
• 2 1/2 tbsp olive oil
• Salt
• 1/2 cup toasted pine nuts, optional to finish

INSTRUCTIONS

1. 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.
2. 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).
3. Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.
4. Now add 3 1/2 cups of water and bring it to a boil until the water significantly reduces (see the photo below).Turn the heat to low and cover.
5. Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in it’s cooking pot for 10-15 minutes, then uncover and fluff with a fork.
6. Transfer to a serving platter and top with the toasted pine nuts. Enjoy!

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Source : bit.ly/2xRNYDr