Lebanese Vermicelli Rice

Serves 2-3

I have a friend who will regularly order double carbs when out for dinner. He does love a side of chips. This isn’t something I do, but if I see vermicelli rice on a menu then this combination of double carbs is a winner. I suppose it’s not really double carbs in the same way, as you’re not actually eating more carbohydrate, the quantities in the recipe have been adjusted to give a normal portion, just containing the rice and pasta.

If you haven’t tried vermicelli rice then next time you are having something middle-eastern, I would urge you to give it a go.

I love how the little strands of vermicelli stand to attention as they cook, and by toasting them first in olive oil, a lovely flavour is imparted on the dish.

I used a vermicelli that was already in one inch pieces, but you could always buy long strands and break it into smaller bits yourself.

I find it best to cook this in a lidded frying pan. Also, if you are increasing quantities I think you could get away with not increasing the oil at the same ratio (unless you wanted to). Perhaps add half for every double portion.

• Ingredients:
• 100g basmati rice
• 50g vermicelli pasta (broken into small pieces)
• 1 tbsp olive oil
• 300ml boiling water
• Salt

Step 1: Soak the rice in cold water for 20 minutes and then drain.

Step 2: Heat the oil in a pan over a medium heat and then add the vermicelli. Move it around while it browns, then add the drained rice and lightly stir so it too is coated in the oil.

Step 3: Pour over the boiling water and a pinch of salt.

Step 4: Cover the pan with a lid and bring to the boil. Lower the heat to a gentle simmer and cook undisturbed for 10 minutes, until the rice and pasta is cooked and the water has been absorbed. Switch the heat off and leave the lid on for 10 minutes before serving.