Friday, October 11, 2013

Lebanese Rice


  • 1 1/2 cups rice, basmati or jasmine
  • 1/2 cup vermicelli, break into pieces
  • 2 tablespoons butter
  • 2 1/4 cups water
  • 1/4 cup slivered almonds, toasted 
  • 1/2 teaspoon salt 

1. Melt butter in a large non stick pan. Brown vermicelli in the melted butter.

2. Add rice & water, stir so rice does not stick.

3. Bring to a boil, then cover pan & simmer on low for 20 minutes, 

or until water is absorbed & rice is tender.

Plate Finished Product 

You can serve this rice with chicken, lamb, or any meat dish. 

It is great with soups and stews, too.

One of my favorite sides to any meal is rice. It a filling side that adds a completes a dish with any veggie or protein. This particular rice is something I have loved for many years. I grew up with a few Lebanese friends & I have also eaten at many Lebanese restaurants. This seriously might be my favorite thing on the menu!


For Whole30 & Paleo make some cauliflower rice & saute it in some ghee, add salt & slivered almonds. Since this is side it pairs well with many things, chicken, lamb, & beef are typical Lebanese proteins. But I also like to add garlic spread or even some hummus to this rice. It also goes well with some grilled veggies, whole grilled tomatoes, bell peppers, & asparagus are just some of my favorites.

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