Page 20 - 2021 Passport on a Plate Final

LEBANESE

RICE AND

VERMICELLI

Recipe by: Unicorns in the Kitchen

Servings: 4
Cook Time: 40 minutes

INGREDIENTS

1 ½ cup Basmati rice
2 tbsp Ghee or butter
½ cup Vermicelli
1 tsp Salt
3 cup Water
1 cup Roasted Pine Nuts
Parsley

1. Rinse and soak the rice for 30
minutes.
2. Heat butter in the pot and toast the
vermicelli until it is brown.
3. Add the rice to the vermicelli and
cook for 2-3 minutes.
4. Add salt and water. Bring to simmer
and let it cook over medium heat
until most of the water is evaporated.
5. Cover and turn heat to low. Cook for
another 10 minutes. Remove from
heat and let sit covered for another
10 minutes.
6. Fluff the rice. Top with toasted pine
nuts and parsley.

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