Since I serve Lebanese rice with nearly everything, from weeknight dinners to big Lamb Roasts on the holidays. This is a simple vegan rice pilaf made of three ingredients: vermicelli pasta, rice and olive oil. Add a bit of toasted pine nuts, and you have the best side of rice! Check out the video and step-by-step tutorial.

Lebanese rice with vermicelli

Throughout the Mediterranean, you will find rice dishes like, PaellaMujadra (lentils and rice); or Hashweh (Beef and rice), that are certainly more of a meal. But this Lebanese rice with vermicelli is the every-day rice of the Middle East, and it's by far the most served side dish in that part of the world.

What is in this Lebanese Rice

Basic Lebanese rice typically consists of broken vermicelli pasta, rice (medium or long grain rice works), and extra virgin olive oil or butter (or a combination of both). I use only extra virgin olive oil here. There is but a pinch of salt to season this rice.

And to jazz things up, I like topping the rice with toasted pine nuts adds a nice nutty flavor and texture.

Lebanese Rice Recipe | The Mediterranean Dish. The perfect rice pilaf with olive oil, vermicelli pasta and toasted pine nuts. Recipe with step-by-step photos at The Mediterranean Dish!

Tips for making the best Lebanese Rice

1- You must rinse the rice to get rid of excess starch which causes rice to be sticky (Lebanese rice is not meant to be sticky). Then soak the rice for 2o minutes or until you can break one grain of rice by pressing it between your index finger and your thumb. This way, you shorten the cooking time making sure the interior of the grain actually cooks before the exterior looses its shape. Remember that the rice to use here should not be partially cooked rice.

2- To give the Lebanese rice flavor right from the start, toast the vermicelli in olive oil until golden brown (as you'll see in the step-by-step  below), then add the rice and toast so that each rice grain is coated with the olive oil.

3- Once the rice is fully cooked, let it rest for 10-15 minutes or so, then fluff it with a fork. This again helps keep it from becoming sticky or gluey.

Here is the step-by-step for how to make Lebanese rice: 

- Rinse the rice well then place it in a medium bowl and cover with water. Soak for 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger.  Drain well.

Rice, olive oil and vermicelli

- In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).

Lebanese Rice Recipe | The Mediterranean Dish. The perfect rice pilaf with olive oil, vermicelli pasta and toasted pine nuts. Recipe with step-by-step photos at The Mediterranean Dish!

- Add the rice and salt and continue to stir so that the rice will be well-coated with the olive oil. Now add 3 ½ cups of water and bring it to a boil until the water significantly reduces and you're able to see the rice through (see the photo below). Turn the heat to low and cover.

rice boiling in water

- Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in it's cooking pot for another 10-15 minutes, then uncover and fluff with a fork.

Lebanese Rice Recipe | The Mediterranean Dish. The perfect rice pilaf with olive oil, vermicelli pasta and toasted pine nuts. Recipe with step-by-step photos at The Mediterranean Dish!

Watch my video for this Lebanese Rice Recipe:

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Lebanese Rice with Vermicelli


Description

Vegan Lebanese rice with vermicelli and pine nuts. A great side dish next to many Mediterranean favorites.


Ingredients

Scale
  • 2 cups long grain or medium grain rice
  • Water
  • 1 cup broken vermicelli pasta
  • 2 ½ tbsp olive oil
  • Salt
  • ½ cup toasted pine nuts, optional to finish

Instructions

  1. Rinse the rice well (a few times) then place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
  2. In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).
  3. Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.
  4. Now add 3 ½ cups of water and bring it to a boil until the water significantly reduces (see the photo below).Turn the heat to low and cover.
  5. Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in it's cooking pot for 10-15 minutes, then uncover and fluff with a fork.
  6. Transfer to a serving platter and top with the toasted pine nuts. Enjoy!

Notes

  • Pro Tips: 1. You must rinse the rice to get rid of excess starch which causes rice to be sticky (Lebanese rice is not meant to be sticky). Then soak the rice in plenty of water for 15-20 minutes or until you can break one grain of rice by pressing it between your index finger and your thumb. 2.toasting the vermicelli in EVOO as a first step is what gives this rice great flavor. Do not skip this step. 3. If you can at all help it, let the rice rest for 5 to 10 minutes before serving.
  • Recommended for this recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives).
  • SAVE! Try our Greek extra virgin olive oil bundle! 
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mediterranean

Keywords: Lebanese Rice, Middle Eastern Rice, Rice Pilaf

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. This dish is delicious, and, if you watch the video, it is difficult to mess it up. The recipe makes a large portion - I think it could actually serve 8 people, unless you have some hefty rice eaters in the family. It is so good and does not disappoint. I served it with vinegar chicken from another blog - but many of the great chicken recipes on the Mediterranean Dish would work.

  2. My deceased wife was Lebanese . I am not of that or related culture. I just love Middle Eastern and Mediterranean cuisine. I am preparing boneless leg of lamb for Thanksgiving along with Lebanese rice etc. I can't wait to savor the food.

  3. Is a very good recipe. I did change it a bit. Pine nuts, a spoon of sunflower seed,
    and a spoon full of sesame seed cracked in a food processor. Fry them in olive
    oil just enough to release the flavors. Than follow the recipe. I serve the rice with
    cracked black pepper and a a bit of sesame oil and chopped green olives.

  4. This was very tasty and easy to make. This is my first time trying a recipe from your website. Also made the baked cod from the site as well!

      1. Hi, Detta. You can store leftovers in an airtight container for about a week in the refrigerator.

      2. Great simple rice recipe! I had recently bought extra long grain basmati and Mediterranean brand vermicelli on Amazon. And, your Lebanese rice puts regular rice dishes to shame! The texture and taste is excellent. Thanks

  5. I love this recipe so much and have made it many times. Anyone problem I'd that I can't find ver.ichelli ANYWHERE .I always have to use the thinnest spaghetti I can find and break it up. But this is messy and annoying. Can you please tell me where zi might find it?..thank you so much