Lebanese Rice With Vermicelli 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

PERSIAN RICE

Persian Rice image

I believe I've posted a few fool-proof methods for cooking perfect rice, but this Persian version takes the grand prize, and it's not even close for second. The beauty of this method is that it doesn't rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it.

Provided by Chef John

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

3 quarts water
3 tablespoons kosher salt
2 cups basmati rice, rinsed
1 pinch ground cumin
salt to taste
2 tablespoons olive oil
1 russet potato, cut into 1/4-inch slices
3 tablespoons butter, cut into thin slices, or to taste
1 pinch saffron threads
1 ½ tablespoons hot water
1 tablespoon chopped parsley, or to taste

Steps:

Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 41.6 g, Cholesterol 11.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 2223.1 mg, Sugar 0.3 g

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