Lebanese Vermicelli Rice
Steps
- Rinse 2 cups of long-grain white rice until the water runs clear, then drain.
- Heat 2 tablespoons of olive oil in a saucepan over medium heat. Toast ½ cup of vermicelli noodles, stirring, until deep golden brown.
- Stir in the rice and ½ teaspoon of salt. Add 4 cups of water and bring to a boil.
- Cover, reduce the heat to low and cook for 15 minutes. Remove from the heat, leave covered for 5 minutes, then fluff with a fork.
