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
Yield:3 1/2 cups
Lebanese Rice with Vermicelli Noodles


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


 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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