Ingredients

The following ingredients have 8 Servings
  • 2 cups long grain white rice
  • ½ cup vermicelli durum wheat semolina
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • dash cinnamon (optional)
  • parsley (optional, for garnish)

Instruction

  • Rinse the rice with cold water until the water runs clear. Drain well and set aside.
  • In a medium non-stick pot, heat the olive oil on medium heat. Add the vermicelli pasta and cook, stirring frequently until all the vermicelli is a deep golden brown color. Be careful not to burn it. 
  • Transfer the rice over the cooked vermicelli, and stir to combine and coat the rice with the olive oil. Season with salt and a dash of cinnamon, if desired. 
  • Add 4 cups water and bring the mixture to a boil. The water will reduce in the process. Reduce the heat to low, cover the pot and cook for 15 minutes.
  • When the rice is fully cooked, remove from the heat and allow the rice to steam for 5 minutes. Then uncover and fluff with a fork. 
  • Serve warm with fresh parsley, and toasted nuts, if desired.