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. 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.
My all-time favourite way to eat this dish is when served with natural yogurt. A bowl of warm vermicelli rice, topped with yogurt, and seasoned with salt and a drizzle of olive oil is a definite must-try. Alternatively, serve this with the easy lemon herb chicken or the delicious vegetarian eggplant and chickpea stew.
- 4 tablespoons olive oil
- 1 cup of vermicelli pasta broken
- 2 cups basmati rice
- 3 cups hot water
- Salt to season
Notes from Rouba
- You can use ghee or butter instead of olive oil. Traditionally, vermicelli rice is made with ghee.
- Vermicelli egg pasta is different from the Asian rice vermicelli.
- Broken vermicelli is available in most supermarkets.
Wash the rice under cold water until its 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.
Season with salt and pour in the hot water. Reduce the heat to low, cover with a lid and cook for approximately 20 minutes, stirring once or twice.
Servings: serves 4-6
2 simple ingredients