Equipment
Ingredients
Rice and Pasta
- 200 g long-grain white rice, rinsed well and drained
- 50 g vermicelli pasta, broken into 2cm pieces
Fats and Liquids
- 30 g unsalted butter
- 15 ml olive oil
- 450 ml vegetable broth, hot
Seasonings and Herbs
- 5 g salt
- 5 g lemon zest, finely grated
- 15 ml lemon juice, freshly squeezed
- 15 g fresh parsley, finely chopped
- 5 g fresh mint, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 326 kcal
- Protein
- 6 g
- Carbohydrates
- 51 g
- Fat
- 10 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 833 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 16 mg
- Potassium
- 142 mg
- Calcium
- 32 mg
- Iron
- 2.8 mg
- Magnesium
- 23 mg
- Phosphorus
- 90 mg
- Zinc
- 0.8 mg
- Vitamin A
- 85 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 64 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.33 mg
- Riboflavin
- 0.06 mg
- Niacin
- 2.5 mg
- Folate
- 126 mcg
- Water
- 127 g
Sources: USDA FoodData Central
Method
Place the rice in a fine mesh strainer and rinse thoroughly under cold running water until the water runs clear. Drain well and set aside.
In a medium saucepan, melt the butter with the olive oil over medium heat. Add the broken vermicelli pasta and stir continuously with a wooden spoon until it toasts to a deep golden brown color.
Immediately add the well-drained rice to the saucepan. Stir continuously for 1 minute to coat the rice grains in the fat and halt the browning of the vermicelli.
Pour in the hot vegetable broth and add the salt. Stir briefly and bring the mixture to a rapid boil.
Once boiling, reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and simmer gently until all the liquid has been absorbed and the rice is tender.
Remove the saucepan from the heat. Do not remove the lid. Let the rice rest, undisturbed, for 5 minutes to allow the steam to finish cooking the grains and equalize moisture.
Remove the lid and fluff the rice gently with a fork. Fold in the lemon zest, lemon juice, chopped parsley, and chopped mint. Serve immediately.
Chef's Notes
- Rinsing the rice is non-negotiable. It removes excess surface starch, ensuring the final dish is fluffy and individual grains remain separate.
- Using a mix of butter and olive oil provides the rich flavor of dairy while the oil raises the smoke point, preventing the butter solids from burning while toasting the pasta.
- For the brightest flavor, fold the fresh herbs and lemon juice in at the very end. Cooking them will mute their vibrant notes and turn the herbs an unappealing dark green.
- Placing a clean kitchen towel between the saucepan and the lid during the resting phase will absorb condensation, preventing it from dripping back down and making the rice soggy.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Freeze in portions. Texture of herbs will soften upon thawing.
Reheating: Microwave with a splash of water, or heat gently on the stovetop.
Troubleshooting
Vermicelli turns dark brown or black quickly
Cause: Heat was too high or pasta was not stirred continuously
Fix: Cannot be fixed. Discard the burnt pasta and start over to avoid a bitter taste.
Prevention: Keep heat at medium and do not walk away while toasting the pasta. Keep the washed rice next to the stove to add immediately.
Rice is gummy or sticky
Cause: Rice was not rinsed properly, or the lid was lifted during cooking releasing steam
Fix: Spread the rice on a baking sheet to cool and dry out slightly, then gently reheat.
Prevention: Rinse rice until water runs perfectly clear to remove excess surface starch. Resist opening the lid while simmering.
Cultural Context
Roz bi Sh'eiriyeh (Rice with Vermicelli) is the quintessential everyday side dish of Lebanon and much of the Levant. While the classic version relies simply on buttery toasted pasta and rice, this variation introduces lemon and fresh herbs to bring a bright, warming zest that pairs beautifully with rich stews, grilled meats, or roasted vegetables.
