Lebanese Rice Pilaf


  • 1 tablespoon butter
  • 1/4 cup vermicelli, broken up
  • 1 cup short or long grain white rice
  • 1.5 cups water
  • 1 teaspoon kosher salt


  1. Rinse the rice until the water runs clear and set aside.
  2. Melt the butter in a small pan and add the vermicelli.  Cook, stirring constantly until the vermicelli is nicely browned.
  3. Add the rice, water, and salt.
  4. Bring to a boil. Cover and simmer for 15 minutes without removing the lid.
  5. Remove from heat and, without removing the lid, allow to rest, for 10 minutes.
  6. Fluff with a fork and serve.

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3 thoughts on “Lebanese Rice Pilaf

  1. Pingback: White Beans in Tomato Sauce |

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  3. Pingback: Lebanese Eggplant Casserole |

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