Lebanese Rice

5 min

30 min

A fragrant and flavourful rice dish that is commonly served with Middle Eastern and Mediterranean dishes. With a touch of cinnamon and pine nuts.

INGREDIENTS

1 cup long grain rice
2 tbsp olive oil
½ cup vermicelli noodles or whole wheat spaghetti, broken into ½″ pieces (optional)
1 cinnamon stick or ½ tsp cinnamon powder
2 cups water
Fresh coriander (for garnish)
4 tbsp pine nuts, toasted (for garnish)

Clean and soak rice and set aside.
In a heavy bottom pan with a lid, heat olive oil and vermicelli (or spaghetti) and cinnamon stick (if using cinnamon powder, add only after rice) and fry until golden brown, stirring regularly.
Drain the soaked rice, add to the pan, and fry for 2-3 min with the noodles.
Add water, salt to taste, and cook on medium for 12-15 min.
Cover the pan and remove from heat. Let sit for 15-20 min.
Remove lid, fluff rice with fork. Garnish with fresh coriander and pine nuts.