Egyptian Rice With Vermicelli Food

EGYPTIAN RICE WITH VERMICELLI (ROZ BIL SHAREYA)

Egyptian rice with vermicelli (roz bil shareya) image

Fluffy Egyptian-style rice with vermicelli noodles, the perfect side for any Egyptian meal.

Provided by Dahlia Morched

Number Of Ingredients 6

Ingredients

2-3 tbsp neutral oil
1 cup small vermicelli noodles
2 cups short or medium grain rice, I use calrose rice (washed)
water
salt (to taste)
1 tbsp butter (optional)

Steps:

Heat oil in a medium pot on med-high heat.
Add vermicelli noodles, stir constantly as they toast in the oil until golden brown. They can burn easily so keep stirring and don't leave unattended.
Add rice and stir. Toast rice and noodles together for a few minutes until rice is coated in oil and turns opaque.
Smooth out rice and noodles and slowly add water to cover by about ¾ inch/ 2cm. (If desired and water isn't too hot, use the knuckle trick: Insert index finger into the water until it touches the top of the rice, the water should be up to your first knuckle).
Add salt (I used about 1 tsp kosher salt) and and butter, if using. Bring to a boil, stir in butter if using, cover with lid and turn down heat to low. Cook for 20 minutes.
Remove lid and place it back on the pot ajar so some steam escapes. Let rest 10 minutes, fluff with a fork and serve.

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

Ingredients

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

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

Ingredients

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

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