Rice And Vermicelli
By: Hadia Khanafer from Hadia's Lebanese Cuisine
Rice And Vermicelli
"rice and vermicelli aka Riz bil sh3airieh; it is such an integral part of our cooking and a staple lunch and dinner cycle! A -pot wonder that is served with number of Lebanese and Middle Eastern stews. In this post I will teach you all the tips to keep your rice fluffy, separate rather than sticky when cooled. It is so simple to put together, you sauté the broken vermicelli for a couple minutes until the pasta browns, then add water, season with salt, bring to a boil add the drained rice and cook over low heat. Pretty simple."
Serves4 The rice tastes best when served right away, but leftovers can be cooled, covered and refrigerated for up to 5 days. Reheat, covered, in a pan over low heat
Preparation Time5 min
Cooking Time25 min