Lebanese Rice With Sharia Vermicelli Gluten Free Food

LEBANESE RICE WITH SHARIA (VERMICELLI) (GLUTEN FREE)

Lebanese Rice With Sharia (Vermicelli) (Gluten Free) image

This is similar to the rice served at our local shawarma restaurant without the gluten noodles. This is a rice that can be dolled up replacing the water with some kind of broth or stock, adding onion fried until transparent in butter after cooked or even adding a hand full of pine nuts lightly toasted in a dry frying pan all depending on what you are serving it with but the basic recipe is excellent with chicken cooked with Recipe #44858.

Provided by UmmBinat

Categories White Rice

Time 21m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup white rice
1/4 cup rice vermicelli (to be gluten free, find in the Asian, Chinese section)
1 1/2 tablespoons butter
water, as needed
sea salt
1/4-1/2 teaspoon cinnamon

Steps:

Rinse rice in a sieve gently until water runs clear, set aside.
Put butter in a large pot and melt over medium heat.
Add broken up rice vermicelli turn up heat to medium high and toast until medium brown watching as it starts to turn dark quickly.
Add rice and cinnamon and toss to coat.
Add the amount of water according to the normal way you cook rice and add sea salt to taste.
Bring to a boil uncovered.
Once boiling turn heat to almost low and cook until done.
Fluff rice with a fork and serve.

Nutrition Facts : Calories 209.7, Fat 4.6, SaturatedFat 2.8, Cholesterol 11.4, Sodium 34, Carbohydrate 37.9, Fiber 1.4, Protein 3.2

LEBANESE RICE PILAF

Lebanese Rice Pilaf image

This is my Lebanese grandmother's recipe. You can use chicken broth in place of the water if desired.

Provided by rollersgirl

Categories Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup thin spaghetti, broken up into 1/2 inch pieces
2 1/2 tablespoons clarified butter or 2 1/2 tablespoons olive oil
2 cups long grain rice
4 cups boiling water
1 1/2 teaspoons salt
1/4 cup toasted pine nuts
1 pinch ground cinnamon

Steps:

Saute the spaghetti in the clarified butter or olive oil until light brown. Stir constantly to avoid burning.
Stir in the uncooked rice, then add the boiling water. Stir and allow to come back to a boil. Cover, turn the heat to low, and simmer until the rice is cooked, about 20 minutes.
Uncover and fluff the rice gently with a fork. Place in a serving dish and top with the pine nuts and a light sprinkle of ground cinnamon.

Nutrition Facts : Calories 458.1, Fat 13.6, SaturatedFat 5.1, Cholesterol 19.1, Sodium 884.9, Carbohydrate 75.1, Fiber 1.5, Sugar 0.4, Protein 7.8

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