Lebanese Rice with Vermicelli

The dinner my family and I, as described in the following story, involved a scary incident of an allergic reaction I witnessed. Luckily, it ended without any harm and I also got my hand on the Lebanese rice with vermicelli recipe which was the highlight of my dinner.

One night, a few months ago, my family and I were delighted to experience a wonderful evening dining at a Middle Eastern restaurant in Portland. The atmosphere was cozy and inviting, with traditional decorations adorning the walls and the tantalizing scent of spices permeating the air. The vibrant ambiance that enveloped us as we enjoyed our delightful meal enthralled us.

Once we had taken our seats, the accommodating staff welcomed us with warm hospitality. They provided us with menus that showcased a broad selection of classic cuisines from Lebanon, Syria, and Egypt. We were eager to sample the vegan options, as we had heard much praise about the restaurant’s plant-based cuisine. We knew that it would be a memorable experience and couldn’t wait to dig in and taste what the chefs had prepared!

To begin our meal, we opted for the hummus and pita as well as some stuffed grape leaves. These dishes were fantastic, particularly the hummus which had a remarkable creamy texture and a perfectly balanced flavor. We could tell that the chef had made it with great care and attention to detail. The stuffed grape leaves were also incredibly tasty, providing us with an enjoyable start to our meal.

We eagerly decided to sample the Lebanese rice with vermicelli as a side dish for our main course. When the aromatic, steaming hot dish arrived at our table, its golden hue fascinated us. We couldn’t wait to dig in and savor every flavor! The rice had been cooked to perfection, boasting a delightful combination of tenderness and chewiness, while the addition of vermicelli provided an interesting crunchy texture that perfectly complemented the overall dish. The harmonious combination of spices used in the dish was exquisite, creating a perfect balance of flavor that gave it a remarkable depth. The meal was scrumptious and we couldn’t help but express our enthusiasm for the dish to the attentive staff.

At our table, while we relished in our meal, there was an unexpected disturbance in one of the surrounding areas. A diner was undergoing an allergic reaction to a certain component of their dish. The customer was aided without any downtime due to the team’s swift response and professional management of the situation. Efficiency enabled a successful outcome, with no lasting adverse effects.

After everything had died down, my thoughts wandered back to the delectable Lebanese rice with vermicelli we had just devoured. I was thrilled upon receiving approval from the Lebanese owner of the restaurant, a middle-aged gentleman, to receive and try out his recipe at home. I couldn’t wait to give the newly acquired recipe a shot.

Overall, the evening was a truly remarkable experience. Everything from the delectable food to the courteous and professional staff made it a night to remember. Everyone seemed to be having a great time and it was evident that everyone there thoroughly enjoyed themselves. It was an unforgettable evening of delicious food, friendly faces, and impeccable service. I know that my family and I will be back at this restaurant in the near future. Whenever I prepare Lebanese rice with vermicelli, it takes me back to a certain evening when I first tried this scrumptious dish. It was such an enjoyable and memorable experience that since then, the recipe has become a staple in my kitchen.

So here is the recipe for this glorious Lebanese rice with vermicelli:

Ingredients:

1. 2 cups of long-grain or medium-grain rice
2. Adequate amount of water
3. 1 cup of broken vermicelli pasta
4. 2 1/2 tbsp of olive oil
5. Salt to taste
6. 1/2 cup of toasted pine nuts (optional for garnish)

How to make Lebanese rice with vermicelli?

1. Rinse the rice thoroughly a few times and place it in a medium bowl. Cover the rice with water and soak it for 15-20 minutes. Test if the rice is ready by trying to break a grain between your thumb and index finger. Drain the rice well.
2. In a medium non-stick pot, heat the olive oil on medium-high heat. Add the vermicelli and stir constantly to toast it evenly. The vermicelli should turn a golden brown, but be careful not to over-brown or burn it. If the vermicelli burns, you will need to discard it and start over.
3. Add the rice to the pot and continue to stir, so that the rice is well-coated with the olive oil. Season the rice with salt.
4. Add 3 1/2 cups of water and bring the pot to a boil. Reduce the heat to low and cover the pot. Cook the rice for 15-20 minutes on low heat.
5. Once fully cooked, turn off the heat and let the rice sit undisturbed in the pot for 10-15 minutes. Then uncover the pot and fluff the rice with a fork.
6. Transfer the rice to a serving platter and top it with toasted pine nuts, if desired.

So here it is. Not a hard recipe that can make you the king of the dinner that you will make for your friends and family. Try it soon and I’m positive that it will be a great success. Enjoy!