Cuisine
Lebanese
Course
Vegetarian
Total time
40 min
Servings
6 servings
Calories
220 kcal
Riz bi shaghriyeh is the everyday Lebanese rice pilaf, toasted with broken vermicelli for a nutty flavor and light, fluffy texture. It’s the go-to side for nearly any Levantine main dish, from stews to grilled meats.
Gather everything
Ingredients
- 2 cups long-grain rice (such as basmati), rinsed and drained
- 1/2 cup vermicelli noodles, broken into 1-inch pieces
- 3 tbsp butter or olive oil
- 3 1/2 cups water or vegetable broth
- 1 tsp salt
Cook step by step
Instructions
- Toast the vermicelli
Melt the butter in a pot over medium heat, add the broken vermicelli, and stir constantly for 2-3 minutes until deep golden brown; watch closely, as it burns fast. - Add the rice
Stir in the drained rice, coating it in the butter, and toast for 1-2 minutes. - Add the liquid
Pour in the water or broth and salt, and stir once. - Bring to a boil
Bring to a boil uncovered, until the water level drops just below the surface of the rice. - Cover and steam
Reduce the heat to low, cover tightly, and cook for 15-18 minutes, until the rice is tender and the liquid is absorbed. - Rest off heat
Keep covered and let rest off heat for 10 minutes. - Fluff and serve
Fluff gently with a fork before serving alongside stews, grilled meats, or vegetables.
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