Lebanese Rice Pilaf
Elevate your side dish game with this authentic Lebanese Rice Pilaf, a simple yet elegant recipe that's a staple in Middle Eastern cuisine. This fragrant pilaf combines fluffy long-grain white rice with golden, toasted vermicelli noodles, all cooked to perfection in a blend of butter, olive oil, and savory chicken stock. A touch of toasted pine nuts and fresh parsley garnish adds texture and visual appeal, making this dish not only delicious but also beautiful to serve. With just 10 minutes of prep and 25 minutes of cooking time, it's an easy yet sophisticated accompaniment to grilled meats, stews, or vegetarian mezze spreads. Perfectly seasoned, buttery, and versatile, Lebanese Rice Pilaf is a crowd-pleaser that brings home the comforting flavors of the Mediterranean.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice (e.g., basmati)
- 0.5 cup vermicelli noodles
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cups water or chicken stock
- 1 teaspoon salt
- 2 tablespoons pine nuts (optional, for garnish)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Rinse the rice under cold running water until the water runs clear to remove excess starch. Drain and set aside.
In a medium-sized pot, heat the olive oil and butter over medium heat until melted and bubbling.
Add the vermicelli noodles to the pot and cook, stirring constantly, until they turn golden brown. Be careful not to burn them.
Add the rinsed and drained rice to the pot and stir well to coat the grains in the butter and oil mixture.
Pour in the water or chicken stock, and add the salt. Stir to combine.
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for 15-20 minutes, or until all the liquid has been absorbed.
While the rice is cooking, toast the pine nuts in a small, dry skillet over medium heat until golden and fragrant, about 2-3 minutes. Set aside to cool.
Once the rice is fully cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the steam to finish cooking the rice.
Fluff the rice gently with a fork and transfer to a serving dish.
Garnish with toasted pine nuts and freshly chopped parsley, if using. Serve warm alongside your favorite Middle Eastern dishes.
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1984 mg | 86% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.2 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 272 mg | 6% | |
*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.
