Ingredients
Equipment
Method
- Rinse the rice with cold water until the water runs clear. Drain well and set aside.
- In a medium non-stick pot, heat the olive oil on medium heat. Add the vermicelli pasta and cook, stirring frequently until all the vermicelli is a deep golden-brown color. Be careful not to burn it.
- Transfer the rice over the cooked vermicelli and stir to combine and coat the rice with the olive oil. Season with salt and a dash of cinnamon, if desired.
- Add 4 cups water and bring the mixture to a boil. The water will reduce in the process. Reduce the heat to low, cover the pot and cook for 15 minutes.
- When the rice is fully cooked, remove from the heat and allow the rice to steam for 5 minutes. Then uncover and fluff with a fork.
- Serve warm with fresh parsley, and toasted nuts, if desired.
Notes
Storage: Store any leftovers in an airtight container. They will last about 5-7 days in the fridge.
Sourcing: You can find the vermicelli pasta at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.
Substitutes: For best results, follow the recipe as is. However, if you can’t find vermicelli pasta, you can use capellini pasta (thinner than spaghetti) and just break it into smaller pieces. I would avoid using spaghetti since the size is so much larger.