Syrian Rice
Indulge in the comforting flavors of Syrian Rice, a beautifully fragrant side dish that combines fluffy long-grain white rice with golden, toasted vermicelli noodles for a delightful texture contrast. This authentic Middle Eastern recipe is elevated with warm spices like cinnamon and allspice, which infuse every bite with subtle, aromatic depth. Cooked to perfection in rich chicken or vegetable broth, this rice dish is both hearty and flavorful. Finished with a garnish of fresh parsley, Syrian Rice pairs wonderfully with roasted meats, grilled vegetables, or stews, making it an ideal addition to any meal. Quick and easy to prepare in just 35 minutes, this versatile recipe is perfect for weeknight dinners or festive gatherings. Serve it up and experience a true taste of tradition!
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 1 cup vermicelli noodles
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cups chicken or vegetable broth
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the rice thoroughly under cold running water until the water runs clear. This removes excess starch and helps achieve fluffy rice. Set the rice aside to drain.
In a medium saucepan, heat the butter and olive oil over medium heat.
Add the vermicelli noodles to the saucepan and sauté, stirring frequently, until they turn a deep golden-brown color. Be careful not to burn them as they can brown quickly.
Add the rinsed and drained rice to the saucepan with the toasted vermicelli. Stir to combine and coat the rice grains with the butter and oil mixture.
Sprinkle the ground cinnamon, ground allspice, salt, and black pepper over the rice and stir to evenly distribute the spices.
Pour the chicken or vegetable broth into the saucepan. Stir gently to ensure the rice and vermicelli are evenly submerged.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the saucepan with a tight-fitting lid.
Let the rice cook on low heat for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender.
Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and become fluffier.
Fluff the rice with a fork, garnish with fresh parsley if desired, and serve warm as a side dish or accompaniment to your favorite main course.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 5960 mg | 259% | |
| Total Carbohydrate | 208.9 g | 76% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.0 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 125 mg | 10% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 384 mg | 8% | |
*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.
