Middle Eastern Rice with Noodles
We eat rice with multiple meals during the week, and I love changing it up from the classic rice from time to time. This Middle Eastern rice with noodles combines fluffy long grain rice with toasted, fine noodles for an elevated side dish that takes minimal effort to make.
This rice is a staple at Middle Eastern tables and is often served alongside grilled meats, chicken, roasted vegetables, stews, and salads. The secret is in the vermicelli, or fine egg noodles. You can toast them in olive oil until golden before adding the rice, salt and water. That extra step gives the entire dish a delicious nutty flavor and beautiful color.
Why You’ll Love It
This is one of those recipes you’ll make once and immediately want to keep in your regular rotation. It’s easy, uses simple pantry ingredients, and pairs with almost anything.
The rice comes out light and fluffy, while the toasted noodles add a subtle crunch and savory flavor throughout. I love finishing it with a little fresh parsley, but it’s just as delicious straight from the pot.
Ingredients for Middle Eastern Rice with Noodles
- Long-grain white rice
- Vermicelli or fine egg noodles
- Olive oil
- Salt
- Water
- Heat the olive oil in a pot over medium heat. Add the noodles and toast for about 5 minutes, stirring frequently, until the noodles turn a deep golden brown. Keep an eye on them because they can go from perfectly toasted to burnt quickly.
- Add the rice and salt and stir everything together, allowing the rice to toast for another minute or two. Pour in the water, cover the pot and bring everything to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the rice gently simmer until all of the liquid has been absorbed and the rice is tender.
- Turn off the heat and let the rice rest, covered, for about 5-10 minutes. Then fluff it gently with a fork
What to Serve With It
This rice is incredibly versatile. Serve it with shawarma, grilled chicken, kebabs, or beef patties. It’s also delicious alongside hummus, chopped salad, roasted vegetables, or a simple yogurt sauce.
Serve it with:
- Balsamic Chicken and Fennel
- Harissa Silan (Date Syrup) Salmon
- Beef & Veggie Patties
- Moroccan Inspired Tofu and Veggies
A Few Tips
Toast the vermicelli well. This is where most of the flavor comes from, so don’t rush this step.
Let it rest. Keeping the lid on for a few minutes after cooking allows the steam to finish cooking the rice and gives you those perfectly fluffy grains.
Fluff, don’t stir. Use a fork to gently separate the rice so it doesn’t become mushy.
This easy Middle Eastern vermicelli rice is the perfect example of how a few simple ingredients can create something incredibly comforting and flavorful. Once you make it, you’ll want it alongside everything!
Make it a meal:
Beef & Veggie Patties
Apricot Breaded Chicken Thighs
Moroccan Inspired Salmon Sheet-pan
Middle Eastern Rice with Noodles
Ingredients
- 1 1/2 cup jasmine rice
- 1 1/2 cups fine egg noodles or vermicelli noodles
- 1/4 cup olive oil
- 3 cups water
- 1 tsp salt plus more to taste
Directions
- Add the oil to a saucepan on medium heat.
- Once hot, add the noodles into the pan and toast for about 5 minutes, until lightly browned.
- Add the rice and salt and give it a mix.
- Pour in the water, cover the pan and bring it to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes. If you want to add a little crispy to the noodles, leave the pan on low for an additional 15 minutes.
- Let rest for 5 minutes, fluff with a fork then adjust salt if needed.
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