Lebanese Rice with Pine Nuts

“I had originally hoped to serve this with a Greek-Style Baked Cod recipe. Unfortunately, that recipe flopped, but this rice was fantastic. It makes a lot rice, so I needed to find something else to serve with it. That led me to my Sumac Chicken recipe and they went perfectly together. This would still be a great accompaniment to fish.” – April Ferre

Lebanese Rice with Pine Nuts

Course: Side Dishes – Rice & Beans
Cuisine: Lebanese


  • 2 Cups Medium or Long Grain White Rice
  • Water
  • 1 Cup Vermicelli Pasta Broken into Small Pieces
  • 2 1/2 Tablespoons Olive Oil
  • 1 Teaspoon Salt
  • 1/2 to 3/4 Cup Pine Nuts Toasted


  • Rinse the rice until water runs clear, then place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
  • In a Dutch oven, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn it.
  • Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.
  • Add 3 1/2 cups of water and bring it to a boil. Turn the heat to low and cover. Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in it’s cooking pot for 10-15 minutes, then uncover, add pine nuts and fluff with a fork.


If you cannot find vermicelli, substitute broken up angel hair pasta. Tip, for breaking up the pasta: first break into as small pieces as possible by hand, then put into a ziploc bag, cover with a kitchen towel and crush with a meat mallet or rolling pin.

2020 Recipe – April Ferre – From www.themediterraneandish.com