This vermicelli rice pilaf recipe combines toasted vermicelli with long-grain rice for a fluffy and flavorful side dish, made exactly how my mother made it. A staple in Middle Eastern cuisine, it pairs well with meats, stews, and salads.
0 Place the rice in a fine mesh strainer and rinse with cold water until it runs clear. Drain well and set it aside.
1 In a medium-sized saucepan, heat the olive oil on medium-high heat. Add the vermicelli and saute, stirring constantly, until golden brown, about 4-5 minutes.
2 Add the now-drained rice to the pot and saute, stirring constantly, for 5 minutes on medium-low heat until the rice is fully incorporated with vermicelli. Season with kosher salt and cinnamon, if using.
3 Add the 4 cups of water and bring the mixture to a full boil. As soon as it boils, turn the heat down to low and move the pot (covered) to my smallest burner (simmer burner), which helps the grains absorb the liquid gently.
4 Simmer (without stirring) for 15-20 minutes until all the water is absorbed and there are some small steam holes on the surface.
5 Remove from the heat and let it rest, covered, for 5 minutes. Uncover and fluff with a fork.
6 Taste for seasoning and adjust as necessary. Season with black pepper and chopped parsley, if desired.
