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Fluffy Lebanese Rice Recipe with Toasted Vermicelli and Nuts

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A comforting and elegant Lebanese rice dish featuring fluffy basmati rice, toasted vermicelli noodles, and crunchy mixed nuts. Perfect as a side for busy weeknights or special occasions.

Ingredients

Scale
  • 1 cup basmati rice (about 190 grams), rinsed well
  • ½ cup vermicelli noodles (about 50 grams), broken into small pieces
  • ⅓ cup mixed nuts (about 40 grams), such as slivered almonds, pine nuts, or chopped walnuts
  • 2 tablespoons butter or olive oil
  • 1¾ cups chicken broth or water (415 ml)
  • ½ teaspoon salt, or to taste
  • Optional: pinch of ground cinnamon or allspice

Instructions

  1. Rinse the rice under cold water in a fine mesh sieve until the water runs clear. Drain for 10 minutes.
  2. Heat butter or olive oil in a non-stick skillet over medium heat. Add broken vermicelli pieces and stir constantly for 3-5 minutes until golden brown but not burnt.
  3. Add mixed nuts to the skillet and toast for another 1-2 minutes until fragrant. Remove from heat and set aside.
  4. In a medium saucepan, combine drained rice and toasted vermicelli-nut mixture. Pour in chicken broth or water and add salt. Stir in optional cinnamon or allspice if using.
  5. Bring to a gentle boil over medium-high heat uncovered. Reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
  6. Turn off heat and let the rice steam with the lid on for another 10 minutes.
  7. Remove lid and fluff rice gently with a fork. Adjust salt if needed and serve warm.

Notes

Toast vermicelli carefully to golden brown to avoid bitterness. Rinsing rice thoroughly is key for fluffiness. Use broth for extra flavor. For gluten-free, replace vermicelli with toasted rice flakes or omit and increase rice. Leftovers store well in fridge for 3 days or freeze.

Nutrition

Keywords: Lebanese rice, basmati rice, toasted vermicelli, nuts, easy rice recipe, Middle Eastern side dish, comfort food

Find it online: https://swooshspice.com/fluffy-lebanese-rice-recipe-with-toasted-vermicelli-and-nuts-easy-guide/