Lebanese Rice with Vermicelli

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 35 minutes

Składniki

2 cups long grain or medium grain rice

Water

1 cup broken vermicelli pasta

2 1/2 tbsp olive oil

Salt

Juice of 1 lemon. (optional)

1/2 cup toasted pine nuts, optional to finish

Wskazówki

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.

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).

Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.

Now add 3 1/2 cups of water and the lemon juice and bring it to a boil until the water significantly reduces (see the photo below).Turn the heat to low and cover.

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.

Transfer to a serving platter and top with the toasted pine nuts. Enjoy!

Wartości Odżywcze

• Kalorie: 332
• Tłuszcz Całkowity: 5.4 g
• Tłuszcz Nasycony: 0.7 g
• Tłuszcz Trans: 0.1 g
• Cholesterol: 0 mg
• Sód: 0.9 mg
• Węglowodany Całkowite: 61 g
• Błonnik Pokarmowy: 1.4 g
• Cukry Całkowite: 0.4 g
• Białko: 6.4 g