Lebanese Rice with Vermicelli Noodles Recipe | My Recipe Time

Lebanese Rice with Vermicelli Noodles Recipe

Lebanese Rice with Vermicelli Noodles Recipe | My Recipe Time Basic Lebanese rice typically consists of broken vermicelli pasta, rice (medium or long grain rice works), and extra virgin olive oil or butter (or a combination of both). I use only extra virgin olive oil here. There is but a pinch of salt to season this rice.Not only a staple of Middle Eastern cuisine, this rice dish is also a beautiful bed on which to showcase many dishes. It is fast, simple, and a welcome change from plain, steamed rice.

Prep:5 mins
Cook:20 mins
Additional:5 mins
Total:30 mins
Servings:6
Yield:3 1/2 cups
Lebanese Rice with Vermicelli Noodles

Ingredients

1 cup uncooked basmati rice, rinsed and drained
2 cups water
½ teaspoon salt
2 tablespoons olive oil
½ (8 ounce) package uncooked fideo noodles
½ cup water
¼ cup chopped fresh parsley

Directions

 Step 1
Bring the basmati rice, 2 cups of water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

 Step 2
Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles frequently, until they fry to a rust-brown color. Pour 1/2 cup of water into the noodles, and bring to a boil. Reduce heat to a simmer, and cook until noodles are tender and water has absorbed, 5 to 8 minutes.

 Step 3
Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.

Nutritional Information

Basmati with Toasted Noodles
Servings Per Recipe: 6
Calories: 219.7
% Daily Value *
Protein: 5g
10 %
Carbohydrates: 38.8g
13 %
Exchange Other Carbs: 2.5
Dietary Fiber: 0.9g
4 %
Sugars: 0.9g
Fat: 5.2g
8 %
Saturated Fat: 0.8g
4 %
Cholesterol: 0mg
Vitamin A Iu: 211.4IU
4 %
Niacin Equivalents: 1.1mg
8 %
Vitamin B6: 0mg
Vitamin C: 3.4mg
6 %
Folate: 44.3mcg
11 %
Calcium: 12.1mg
1 %
Iron: 0.9mg
5 %
Magnesium: 12.4mg
4 %
Potassium: 42.2mg
1 %
Sodium: 199.2mg
8 %
Thiamin: 0mg
Calories From Fat: 46.5
Percent Of Calories From Carbs: 69
Percent Of Calories From Fat: 20
Percent Of Calories From Protein: 9
Percent Of Calories From Sat Fat: 3
*
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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