Vegetables Recipes - Lebanese Rice with Vermicelli

Ingredients                                         

• 225 g/8 oz/1 cup long-grain rice

• 75 g/3 oz/1/3 cup butter

• 100 g/4 oz vermicelli, broken into small pieces

• 500 ml/17 fl oz/2 1/4 cups chicken stock

• Salt and freshly ground black pepper

• 1.5 ml/1/4 tsp allspice

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Method:

1. Soak the rice for 30 minutes. Drain well. Melt the butter and fry (sauté) the vermicelli until golden brown, stirring all the time.

2. Stir in the rice and cook for 1 minute. Add the stock, a little salt and pepper and the allspice.

3. Bring to the boil, reduce the heat, cover and simmer for 20 minutes until the rice and pasta are cooked and have absorbed all the stock.

4. Press a clean cloth on top, re-cover and leave undisturbed for 10 minutes. Fluff up with a fork before serving.