Lebanese Rice with Vermicelli Noodles
This Lebanese Rice with Vermicelli noodles delivers fantastic flavors with minimal ingredients. Garnished with pistachios and pomegranate, it makes for an excellent and beautiful rice dish.
Servings: 4 people
Calories: 271kcal
Ingredients
- 2 cups long grain rice
- ¾ cup vermicelli noodles or angel's hair pasta
- 4 cups vegetable stock
- ½ teaspoon cinnamon
- ½ cup pistachios
- ½ cup pomegranate seeds
- salt
- Olive oil
Instructions
- First, rinse the rice under cold water until the water runs clear. Leave to dry for a few minutes.
- Using a large saucepan, heat the olive oil over medium heat. Add the vermicelli noodles to the pan and stir continuously until they get a deep golden brown color.
- Add the rinsed rice to the pan and stir to combine with the vermicelli noodles.
- Pour in the vegetable broth, cinnamon, and a pinch of salt. Combine well and bring the rice to a boil.
- Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until the rice is cooked and all the liquid is absorbed.
- Leave the rice to cool for a few minutes with the lid off, and then, using a fork, fluff the rice.
- Garnish with pistachios, and optionally, pomegranate, serve and enjoy!
Nutrition
Calories: 271kcal | Carbohydrates: 44g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 942mg | Potassium: 266mg | Fiber: 3g | Sugar: 6g | Vitamin A: 565IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg