Have you ever been to a restaurant and eaten something that you wished you could make at home?  Then once you realized how simple it was to make at home, you made it even better than when you had it at the restaurant? That is this recipe for me and my family.  This Lebanese rice side dish is amazingly simple and tasty.  It is a quick cooking dish that goes well with grilled chicken, fish, or any protein you desire.  Although it is traditionally served with Lebanese cuisine, it is not limited to just that by any means.  It is a versatile recipe. 

This recipe and many other Lebanese recipes I use can be found in a wonderful cookbook given to me by my husband’s aunt Donna.  If you are interested in the book it is Lebanese Cuisine, by Madelain Farah.

1/2 c vermicelli noodles, heaping 

1/4 c unsalted butter

1 c uncooked long grain rice (I prefer to use jasmine since I have it on hand)

2-1/2 c water

1 tbsp salt

Remove all the starch from the uncooked rice by rinsing it under cold water, around 3 times, or until the water runs clear.  Drain well and set aside.  Over medium-high heat, melt the butter.  Brown the vermicelli noodles in the butter for about 3 minutes or until lightly golden brown.  Once browned, add in the rice.  Stir together for 2 minutes more.  Add in the water and salt, mixing well.  Cover with a tight fitting lid and cook on medium-low heat for 20 minutes.  Set the heat to low and simmer for an additional 5 minutes.  Remove from heat and allow to rest for about 5 more minutes.  Fluff with a fork.  

Happy cooking!