Lebanese Style Rice
This Lebanese-Style Rice is my take on riz bi sha’riyeh, the rice and toasted vermicelli pilaf you find on almost every Lebanese table. I swap the vermicelli for orzo – not because it’s better, but because it’s easy to find and browns nice and evenly evenly without catching. It gives you the same nutty depth and works really well as a simple midweek side.
- Prep Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
- 250g jasmine or basmati rice
- 1 tbsp extra-virgin olive oil
- 1 tbsp butter (or replace with olive oil to keep it plant-based)
- 100g dried orzo
- 1 tsp salt
- 500ml chicken or vegetable stock, or water
Instructions
- Thoroughly wash the rice until the water runs clear, then leave it to drain in a sieve.
- Heat the olive oil and butter in a medium saucepan over medium-high heat.
- Add the orzo and cook, stirring often, until it turns a deep golden brown.
- Add the drained rice, salt and stock, then stir everything together and bring it to the boil.
- Cover the pan, reduce the heat to medium-low and cook for 15 minutes.
- Take the pan off the heat and leave it covered for 5 minutes, then fluff with a fork and serve.
- This is lovely with my Sticky Sumac Chicken Thighs and some veg on the side.
Find it online: https://zenaskitchen.com/lebanese-style-rice/