Dairy-Free Lebanese Rice Pilaf with Vermicelli

Ingredients

• 2 cups Long-grain rice
• 0.5 cup Vermicelli pasta
• 2 tbsp Olive oil
• 3 cups Water or vegetable broth
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place the 2 cups of long-grain rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well.
2. 2Heat the 2 tablespoons of olive oil in a large pot over medium heat (350°F / 175°C).
3. 3Add the 0.5 cup of vermicelli pasta to the hot oil and cook, stirring constantly, until it turns a deep golden brown color, about 3-5 minutes. Watch carefully to prevent burning.
4. 4Add the rinsed and drained 2 cups of long-grain rice to the pot with the vermicelli. Stir constantly for 1 minute to lightly toast the rice.
5. 5Pour in the 3 cups of water or vegetable broth. Add the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir everything together and bring the mixture to a rolling boil.
6. 6Once boiling, immediately reduce the heat to low. Cover the pot tightly with a lid and let it simmer undisturbed for 20 minutes, or until all the liquid has been absorbed and the rice is tender.
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the steam to finish cooking the rice evenly.
8. 8Gently fluff the rice pilaf with a fork before serving.

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