Description
Lebanese Rice Pilaf is a classic Middle Eastern side dish made with fluffy long-grain rice, golden toasted vermicelli, butter, and savory broth. This easy 25-minute recipe delivers rich, nutty flavor and pairs beautifully with grilled chicken, lamb, fish, or roasted vegetables.
Ingredients
Scale
- 1 cup long-grain white rice (basmati)
- 1/2 cup vermicelli pasta, broken
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley (optional)
Instructions
- Rinse rice under cold water until the water runs clear.
- Heat butter and olive oil in a pot over medium heat.
- Add vermicelli and toast until deep golden brown.
- Stir in rice and cook for 1–2 minutes.
- Pour in warm broth and season with salt and pepper.
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 15–18 minutes without stirring.
- Turn off heat, rest 5 minutes, fluff with fork, and serve.
Notes
Watch the vermicelli carefully while toasting to prevent burning. Do not stir the rice while it simmers to keep grains fluffy. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 1g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg