After a busy day, the last thing you want to do is spend hours in the kitchen cooking. Luckily, this easy weeknight vermicelli rice requires no advanced prep ahead. Along with hummus, vermicelli rice 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.
Step 1.
Wash the rice under cold water until its colour turns clear. Set aside.
Step 2.
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.
Step 3.
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.
Leftover kafta? Turn it into these easy mini kafta pies! Buttery pastry, a rich lamb filling, and mashed potato topping make them irresistible.
Golden, crispy ashta filo parcels filled with luscious cream! These addictive treats can be enjoyed warm or cold—perfect for any occasion.
