Vegan Rice with Vermicelli
Transform your everyday rice dish into a delightful culinary experience with this Vegan Rice with Vermicelli recipe! Featuring fragrant basmati rice and golden-toasted vermicelli, this recipe combines aromatic cumin seeds, a hint of cinnamon, and sautéed onions and garlic for a beautifully spiced and comforting dish. Cooked in rich vegetable broth for maximum flavor, the dish is finished with fresh parsley and zesty lemon zest, adding brightness and freshness to each bite. Perfect as a side or satisfying main course, this quick and easy recipe is ready in just 35 minutes, making it a go-to choice for dinner. Vegan-friendly, flavorful, and versatile, this dish is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 0.5 cup vermicelli
- 2 tablespoons olive oil
- 1 medium onion
- 2 garlic cloves
- 2 cups vegetable broth
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 teaspoon lemon zest
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
Finely chop the onion and garlic cloves, and set them aside.
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the vermicelli and toast it, stirring constantly, until golden brown. Be careful as it can burn quickly. Transfer the toasted vermicelli to a bowl and set aside.
In the same saucepan, add the remaining tablespoon of olive oil. Add the cumin seeds and cinnamon stick, and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the saucepan and sauté until soft and translucent, about 5 minutes.
Stir in the garlic and cook for an additional minute.
Add the rinsed basmati rice, toasted vermicelli, vegetable broth, salt, and black pepper. Stir well to combine and bring to a boil.
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let everything simmer for about 15 minutes or until the rice is cooked and all the broth has been absorbed.
Remove the saucepan from heat and let it sit, covered, for another 5 minutes. This helps the rice to steam and become fluffy.
Fluff the rice with a fork, then stir in the chopped parsley and lemon zest for a fresh finish.
Remove the cinnamon stick before serving.
Serve warm as a side dish or as a savory main course.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 19.0 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1325 mg | 28% | |
*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.
