After a busy day, the last thing you want to do is spend hours in the kitchen cooking dinner. Luckily, this easy weeknight vermicelli rice requires no advanced prep ahead. A staple in Middle Eastern cuisine, rice pilaf is made with vermicelli.
Along with hummus, vermicelli Rice Pilaf is a staple in every middle eastern home. We love eating it alongside meat stews and vegetable dishes. We definitely love our rice dishes. But this is my all-time favourite way to eat this – served with yogurt-
A bowl of warm vermicelli rice, topped with yogurt seasoned with salt with a drizzle of olive oil is amazing yum!!!!
- 4 tablespoons olive oil
- 1 cup of vermicelli pasta broken
- 2 cups basmati rice
- 3 cups hot water
- Salt to season
*you can use ghee or butter instead of olive oil. Traditionally vermicelli rice is made with ghee
*vermicelli egg pasta is different to the Asian rice vermicelli
*Broken vermicelli is available in most supermarkets
Wash rice under cold water until it’s colour turns clear. Set aside.
Heat oil in a medium-size pot over medium heat. Add the vermicelli and stir for approximately 2-3 minutes until golden in colour. Add the rice and stir until well coated with oil.
Pour in the hot water and season with salt. Reduce the heat to low, cover with a lid and cook for approximately 20 minutes stirring once or twice.
Turn the heat off and let the rice rest for 5 minutes.
2 simple ingredients