Lebanese Rice with Vermicelli

Commonly served with stews (yakhneh), roasted chicken, or yogurt, this dish is a staple throughout the Arab world, with its roots in rice cultivation that spread from Asia to the Middle East, becoming a defining, everyday staple in Lebanon. This is a simple vegan rice pilaf made of three ingredients: vermicelli pasta, rice and olive oil. Add a bit of toasted pine nuts, and you have the best side of rice to be served with grilled or roasted meat or a stew.

INGREDIENTS
1 Cup of Vermicelli
2 Cups Basmati Rice
2 Tablespoons Olive Oil
1 Teaspoon Salt
Water
That’s it !

PREPARATION
First and foremost, wash the basmati rice, a crucial step which can change the dish completely. By rinsing the rice, you first clean the rice of all impurities and a lot of the starch. This will result in a cooked rice that separates and does not stick together. Once washed, soak for 30 minutes, until you are ready to cook it.
In a medium size pan with a lid, pour the olive oil and when hot, throw the vermicelli. Roast the vermicelli until it starts to brown. Work quickly, as the vermicelli can burn quite fast. Add the rice and stir well, until all the grains are soaked in olive oil. Add a teaspoon of salt and 3 1/2 cups of water and bring to a boil. Once it starts to boil, cover with a lid and reduce the heat to minimum. Cook the rice for 15 minutes. Do not remove the lid, to avoid the steam from escaping. Once cooked, put the pan aside and let the rice rest for 15 minutes. Add a few teaspoons of roasted pine nuts. (optional) and fluff the rice with a fork and serve.