Middle Eastern Vermicelli Rice

Middle Eastern Vermicelli Rice

Ingredients

  • 1 cup CEREN Roasted Vermicelli
  • 1 cup long-grain rice (washed & soaked 20 minutes)
  • 2 tablespoons butter or ghee
  • 2 cups chicken or vegetable broth
  • Salt, to taste

Instructions

Toast vermicelli: In a heavy pot, melt butter. Add CEREN Roasted Vermicelli and stir constantly until deep golden and fragrant.

Add rice: Drain soaked rice and add to the pot. Stir gently so grains are coated in butter and toasted vermicelli.

Simmer: Pour in broth, add salt, bring to a boil. Reduce heat, cover, and cook on low for 15 minutes.

Rest: Turn off heat and let rest (covered) for 10 minutes before fluffing with a fork.

Serve: Traditionally served with kebabs, stews, or roasted chicken.

👉 A staple side dish across Turkey and the Middle East, where vermicelli adds nutty depth to plain rice.