Ingredients for Lebanese Rice With Sharia Vermicelli Gluten Free
- White Rice
- Rice Vermicelli
- 2 tablespoons butter
- 1 3/4 cups water (or chicken broth)
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
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How to Make Lebanese Rice With Sharia Vermicelli Gluten Free
- Rinse 1 cup of long-grain rice in a fine-mesh sieve until the water runs clear. Set aside.
- Melt 2 tablespoons of butter in a large pot over medium heat.
- Add 1/2 cup of broken-up gluten-free sharia vermicelli. Increase heat to medium-high and toast until light golden brown, stirring frequently to prevent burning (approximately 2-3 minutes).
- Add the rinsed rice and 1/2 teaspoon of ground cinnamon. Stir to coat evenly.
- Add 1 3/4 cups of water (or chicken broth for extra flavor) and 1/2 teaspoon of sea salt. Stir to combine.
- Bring the mixture to a boil, uncovered.
- Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is cooked through. Do not lift the lid during cooking.
- Fluff the rice gently with a fork before serving. Garnish with toasted pine nuts (optional) and chopped fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
13g
Carbs
12g
