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Egyptian Rice with Vermicelli

Earthy Egyptian Rice with Vermicelli: A Cozy Comfort Side

Discover the heartwarming flavors of Egyptian Rice with Vermicelli, a comforting and easy vegetarian side dish.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Egyptian
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Egyptian Rice Traditional short or medium grain rice
  • 1 teaspoon Salt Adjust according to taste
  • 4 cups Chicken Broth Vegetable stock for vegetarian version
For the Vermicelli
  • 2 tablespoons Ghee Can be swapped with vegetable oil or butter
  • 1 cup Short Vermicelli Substitute with broken angel hair pasta if necessary

Equipment

  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. Rinse the Egyptian rice under cold water until the water runs clear, then soak for 30 minutes.
  2. Melt ghee in a medium saucepan over medium heat. Add vermicelli and stir continuously for 3-4 minutes until golden.
  3. Add chicken broth and salt to the saucepan, bring to a boil, then add drained rice.
  4. Reduce heat to low, cover, and let it simmer for 20-30 minutes.
  5. Remove from heat and let it rest covered for 5-10 minutes before fluffing with a fork.

Nutrition

Serving: 1cupCalories: 240kcalCarbohydrates: 36gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 500mgPotassium: 190mgFiber: 2gSugar: 1gCalcium: 2mgIron: 6mg

Notes

For enhanced flavor, sauté minced garlic in ghee before adding the vermicelli.

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