The Perfect Egyptian Rice With Vermicelli Recipes

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EGYPTIAN RICE WITH VERMICELLI



Egyptian Rice With Vermicelli image

In Arabic, this is called roz bil sha'areyyah. Tasty and rich, would be great with a simple lamb or chicken dish. This is my adaptation of a Claudia Roden recipe.

Provided by Sass Smith

Categories     Long Grain Rice

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 5

1 cup dry vermicelli
1 tablespoon olive oil
1 cup long-grain rice
1/2 cup chopped onion
2 1/4 cups boiling chicken stock

Steps:

  • Break the vermicelli into 1-inch pieces (or use an Arab or Indian brand that is already broken up).
  • In a wide non-stick skillet, saute onion in oil till translucent, and remove from pan.
  • Saute vermicelli pieces in leftover oil till golden (this happens mroe quickly than you expect it to).
  • Add onions back to pan and add rice; stir to combine.
  • Pour in boiling stock, stir.
  • Cook over very low heat for about 20 minutes.
  • This time will vary depending on the age and type of rice you use.
  • If desired, stir in a pat of butter before serving.

Nutrition Facts : Calories 340.3, Fat 7.1, SaturatedFat 1.3, Cholesterol 5.4, Sodium 261.6, Carbohydrate 58.1, Fiber 1.2, Sugar 4, Protein 9.2

THE PERFECT EGYPTIAN RICE WITH VERMICELLI



The Perfect Egyptian Rice with Vermicelli image

Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.

Provided by Gamila Salem

Categories     Side Dish     Rice Side Dish Recipes

Time 36m

Yield 3

Number Of Ingredients 5

1 ½ tablespoons olive oil
¼ cup 1/2-inch long vermicelli
1 cup Egyptian rice (short-grain rice)
salt to taste
1 ¾ cups water

Steps:

  • Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
  • Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
  • Bring water to a boil in a saucepan.
  • Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 59.1 g, Fat 7.3 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 57.1 mg, Sugar 0.6 g

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