Lebanese vermicelli rice with a flavour boost
I add a little vegetable stock powder to this dish to give the rice a secret flavour boost. It’s the perfect side to any classic home-style Lebanese stew.
Ingredients
2 tbsp extra virgin olive oil
½ cup broken vermicelli pasta (not rice or mung bean)
2 cups long-grain rice, such as jasmine, rinsed and drained
1 tsp vegetable stock powder (optional)
salt, to season
Method
Step 1
Heat a large saucepan over medium heat and add the olive oil and broken vermicelli.
Step 2
Fry the vermicelli until golden brown and toasted, then add the rice and mix well.
Step 3
Add the stock powder (if using) and salt to taste, then pour in 1 litre of tap water. Bring to a simmer, and simmer until the water is absorbed and just reaches the top of the rice.
Step 4
Reduce the heat to very low, cover the pot and steam for 12 minutes.
Step 5
Turn off the heat and allow to stand for a further 5 minutes, then stir the rice with a spatula using a cutting motion.
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Previously
Adam Liaw’s Lebanese beef and spinach stew
Known as sabanekh w riz, this is a classic home-style dish in Lebanon.
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
