Lebanese Rice
Ingredients
Ingredients:
- 2 cups basmati rice
- 1 Tbsp avocado oil, or any neutral oil
- ½ cup unsalted butter
- ½ cup vermicelli pasta or fine noodle pasta
- 1 tsp kosher salt
- 32 oz low sodium chicken broth or low sodium vegetable broth
Optional garnish:
- parsley, chopped
- pine nuts, toasted
Instructions
- Rinse rice until water turns clear. Drain and set aside.
- In a 3.5 quart pot, heat the oil and butter on medium heat. Add the vermicelli pasta and stir frequently until the pasta turns a golden brown, around 2 minutes. Be careful not to burn it and if you do then you will need to start over.
- Add rice to vermicelli pasta. Add salt and thoroughly mix. Stir for a minute.
- Pour in chicken broth and bring it to a boil then reduce the heat to a low simmer and cover with lid. Cook for 15 minutes.
- Remove from heat and keep the lid on for 5 more minutes so rice has more time to steam, do not remove the lid. Uncover then fluff with fork.
- Serve by itself or garnish with chopped parsley and toasted pine nuts.
Nutrition
Serving: 1portion | Calories: 716kcal | Carbohydrates: 101g | Protein: 12g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 711mg | Potassium: 317mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 709IU | Calcium: 47mg | Iron: 1mg