Monday, December 23, 2013

Recipe: Riiz bi Sh'arieh (Lebanese Rice)

Another rather exotic dish, but at it's base it is incredibly simple. This is a Lebanese rice dish, made lovely with the addition of vermicelli pieces and a generous sprinkle of toasted pine nuts on top. So easy when you think about it but it's one of my favourite Lebanese dishes, a Middle Eastern meal is incomplete with out!

Riiz Bi Sh’arieh- Lebanese Rice (serves 6 as a side dish)

2 tbsp olive oil
80g vermicelli (broken up into small pieces)
400g basmati rice
850ml water
1.5 tsp salt
60g pine nuts, toasted
Fresh Coriander for garnish (if desired)

1. Wash the rice in a sieve and drain. In a large deep frying pan (with a lid), fry the vermicelli pieces in the olive oil for a couple of minutes, or until they have turned deep brown. Add the rice and fry for a further 2 minutes.
2. Add the water and salt, stir, put on a low heat, cover,  and cook for 20 minutes (do not be tempted to lift the lid and stir it- this is important!).
3. After 20 minutes, remove the lid, and all the liquid should have been absorbed, and the rice cooked. Stir the rice up a bit, season to taste if necessary, and serve with toasted pine nuts on top. (and coriander if desired).

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