The Pioneer Woman Tasty Kitchen
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Arabic Rice

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Level: Intermediate

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Description

This aromatic, Middle Eastern rice is the staple of many dishes. My family has made this for generations, and it goes perfectly with any dish – especially chicken or lamb kabobs. Pair it up with my Garlic “Toum” recipe, and you’ll have an authentic Lebanese meal!

Ingredients

  • 1-½ cup Long Grain White Basmati Rice
  • ½ cups Vermicelli Rice (or One "nest")
  • ⅓ cups Pine Nuts
  • 1 pinch Salt
  • 1 Tablespoon Olive Oil
  • 3-½ cups Low Sodium Chicken Broth
  • 1 teaspoon Cinnamon
  • 2 teaspoons Allspice
  • ½ teaspoons Salt, Or To Taste

Preparation

Soak the rice in a bowl of cool water for about 15-20 minutes. While that is soaking, also soak the vermicelli in a bowl of hot water for about a minute or so. Drain.

Next pull out a nonstick pot or frying pan and add the pine nuts and pinch of salt. Roast over low-medium heat, stirring frequently until deep golden brown. When done, pour onto a plate and let it cool.

Next, using the same pan, add the olive oil. Break up/cut the vermicelli into one-inch pieces, then fry them in the pan (stirring frequently) until deep golden brown as well. Then rinse the rice under cold water using a colander. Add the rice, the broth, the spices and the vermicelli into a pot and mix thoroughly. Bring to a boil, then cover and simmer on low for about 20 minutes (until the rice is cooked completely and broth is absorbed). If the rice is too thick before it’s done cooking, add water appropriately. When done, fluff rice with a fork and sprinkle pine nuts throughout (just before serving).

Variations:

I love to make “Chicken and Rice” using the same method above, but cooking my own chicken and broth first. I take two “bone-in” chicken breasts, and boil them in 6 cups of water, paprika, white pepper, salt and allspice for about an hour. Then I strain the broth, use it for the rice, and then shred the chicken breasts. I mix in the chicken in the rice just before I add the pine nuts at the end.

This rice is also sometimes made with browned (ground) lamb or beef as well, instead of the chicken meat. My family also likes to alternate between roasted pine nuts and almond slivers.

2 Comments

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Avatar of lovetocook

lovetocook on 1.16.2010

This sounds like something an Iranian friend made for me once. We’ve lost touch, and I never asked for the recipe. Thanks!

Avatar of yardsailor

yardsailor on 9.20.2009

A very familiar dish, my Husband is Lebanese and this is one of his favorite dishes, with the added chicken. His Mother made this rice and used it to stuff a roasted Chicken. Thanks for sharing.

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