Lebanese Rice Recipe

Ingredients:

• 1 cup of long-grain rice

• 2 cups of water or chicken broth

• 2 tablespoons of olive oil or butter

• 1/2 cup of vermicelli noodles, broken into small pieces

• Salt to taste

• Optional: a handful of pine nuts or slivered almonds, toasted

Instructions:

1. Preparation:

• Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

1. Toasting the Vermicelli:

• In a medium pot, heat the olive oil or butter over medium heat.

• Add the vermicelli noodles and toast them, stirring frequently, until they turn a golden brown color. Be careful not to burn them.

1. Cooking the Rice:

• Add the rinsed rice to the pot with the toasted vermicelli and stir to combine.

• Pour in the water or chicken broth and add salt to taste.

• Bring the mixture to a boil over high heat.

• Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid has been absorbed.

1. Finishing Touches:

• Remove the pot from the heat and let it sit, covered, for an additional 5 minutes.

• Fluff the rice with a fork.

• If using, sprinkle toasted pine nuts or slivered almonds on top before serving.