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5
from 1 vote
Egyptian Rice with Vermicelli
Try this
Egyptian rice
with vermicelli recipe for a simple, scrumptious side dish of toasted vermicelli noodles and short-grain rice.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
side dishes
Cuisine:
Egyptian
Servings:
4
Author:
Kevin
Ingredients
1
tbsp
olive oil
1/4
cup
vermicelli
1/2" length
1
cup
short grain white rice
(I use Calrose)
1/2
tsp
kosher salt
1 3/4
cup
hot water
US Customary
-
Metric
Instructions
Heat the oil in medium sauce pan over medium heat. Add vermicelli, stirring constantly cook vermicelli until golden brown (do not burn).
Turn heat to low and add the rice and salt, stirring to coat with oil. Cook for 3 minutes, stirring often. Rice will go from clear to white in color.
Add hot water. Cover and cook on low heat for 15 minutes.
Remove from heat and leave covered for about 5 more minutes. Fluff rice with fork.
Nutrition
Calories:
254
kcal
|
Carbohydrates:
49
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
3
g
|
Sodium:
325
mg
|
Potassium:
58
mg
|
Fiber:
1
g
|
Sugar:
0.1
g
|
Calcium:
19
mg
|
Iron:
0.5
mg