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Ruz Ma Shayreeyeh (Vermicelli Rice)

Ruz Ma Shayreeyeh (Vermicelli Rice recipe image
This Mediterranean main features Rice, Fideo vermicelli, Butter or olive oil, Water or chicken broth. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 546.2
Description
This Mediterranean main features Rice, Fideo vermicelli, Butter or olive oil, Water or chicken broth. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/4 cup Rice
  • 1/2 cup Fideo vermicelli
  • 2 tablespoon Butter or olive oil
  • 2 2/3 cup Water or chicken broth
Directions
  1. 1
    Salt "Syrians love this handsome rice dish with its tiny golden brown noodles that usually accompanies the wide variety of Levantine tomato-based vegetable stews.
  2. 2
    In Egypt, it's the rice served with Mlookheeyeh Soup, the national broth thick with fresh greens and herbs.
  3. 3
    Across the Arab world, vermicelli rice is a simple favorite usually prepared with fat-grained Egyptian rice or whatever medium-grained rice is available.
  4. 4
    Tossing the grain in a little butter or oil before adding the liquid helps to keep the kernels from sticking together.
  5. 5
    When chicken broth or bouillon is used instead of water, you have the original Middle Eastern specialty that inspired the packaged
  6. 6
    mix known as Rice-A-Roni." 1.
  7. 7
    Egyptian short-grained rice requires at least 1/2 hour of presoaking.
  8. 8
    Some cooks rinse it until the water runs relatively clear,
  9. 9
    soak it for up to 2 hours, and rinse it again several times before cooking.
  10. 10
    Converted rice is ready to use.
  11. 11
    Crush the noodles between your hands to break them into pieces about 1/2 to 3/4 inch long.
  12. 12
    Saute them in the butter or oil over medium
  13. 13
    heat , stirring frequently, until they are evenly golden brown.
  14. 14
    Add the rice and stir-fry until the grains are all coated and glistening.
  15. 15
    Pour on the water or broth, add the salt, and stir.
  16. 16
    Bring to a boil.
  17. 17
    When the water level is equal to that of the rice, and little bubbly holes have appeared in the rice,
  18. 18
    cover and
  19. 19
    reduce the
  20. 20
    heat .
  21. 21
    Simmer until done.
  22. 22
    The total

Nutrition Facts

Servings 1

Amount Per Serving
Calories 546.2kcal
% Daily Value *
Total Fat 26.9g42%
Saturated Fat 6.4g32%
Cholesterol 142.4mg48%
Sodium 132.0mg6%
Total Carbohydrate 21.0g8%
Dietary Fiber 0.3g2%
Sugars 0.0g
Protein 45.2g91%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, broth, butter, chicken, fideo, frying, main, mediterranean, oil, olive, rice, ruz, sautéing, shayreeyeh, simmering, stir frying, title, vermicelli, water
Read it online: https://www.chefs-mate.com/recipe/ruz-ma-shayreeyeh-vermicelli-rice/