Egyptian Rice with Vermicelli
Elevate your side dish game with Egyptian Rice with Vermicelli, a comforting and aromatic staple from Middle Eastern cuisine. This fluffy and flavorful recipe combines tender long-grain rice with golden, nutty vermicelli noodles, sautéed to perfection in butter or olive oil. Infused with the subtle richness of chicken stock (or water) and seasoned with just the right touch of salt and pepper, this dish is both simple and timeless. Perfectly cooked in under 25 minutes, it makes a versatile accompaniment to grilled meats, stews, or vegetarian dishes, adding a touch of authentic Egyptian flair to your dining table. Whether you're cooking for a family meal or impressing guests, this crowd-pleasing dish is your go-to for savory, hearty goodness!
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Recipe Information
Ingredients
- 1 cup Long-grain rice (preferably Egyptian or jasmine rice)
- 0.5 cup Vermicelli noodles
- 2 tablespoons Unsalted butter or olive oil
- 2 cups Water or chicken stock
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch, then set aside to drain.
In a medium-sized pot over medium heat, melt the butter or warm the olive oil.
Add the vermicelli noodles to the pot and sauté, stirring frequently, until golden brown. Be careful not to burn them.
Add the rinsed rice to the pot and stir gently to coat the grains with the butter or oil.
Pour in the water or chicken stock, then add the salt and black pepper. Stir once to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let simmer for 15-18 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the pot from heat and let it sit, covered, for 5 minutes to allow the rice to steam and fluff up.
Gently fluff the rice with a fork before serving, ensuring the vermicelli is evenly distributed.
Serve warm as a side dish or alongside your favorite Egyptian or Middle Eastern main courses.
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 493 mg | 21% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.2 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
