Best Lebanese Restaurant Rice Pilaf Recipes

LEBANESE RICE PILAF

Lebanese Rice Pilaf image

This is my Lebanese grandmother's recipe. You can use chicken broth in place of the water if desired.

Provided by rollersgirl

Categories Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup thin spaghetti, broken up into 1/2 inch pieces
2 1/2 tablespoons clarified butter or 2 1/2 tablespoons olive oil
2 cups long grain rice
4 cups boiling water
1 1/2 teaspoons salt
1/4 cup toasted pine nuts
1 pinch ground cinnamon

Steps:

Saute the spaghetti in the clarified butter or olive oil until light brown. Stir constantly to avoid burning.
Stir in the uncooked rice, then add the boiling water. Stir and allow to come back to a boil. Cover, turn the heat to low, and simmer until the rice is cooked, about 20 minutes.
Uncover and fluff the rice gently with a fork. Place in a serving dish and top with the pine nuts and a light sprinkle of ground cinnamon.

Nutrition Facts : Calories 458.1, Fat 13.6, SaturatedFat 5.1, Cholesterol 19.1, Sodium 884.9, Carbohydrate 75.1, Fiber 1.5, Sugar 0.4, Protein 7.8

ANN'S RICE PILAF

Ann's Rice Pilaf image

This is a quick and easy family favorite that is asked for at home and at potlucks and parties. What makes this recipe so good is the endless ways that you can season it. It's also easily converted for a very large amount. I have made it for as little as my husband and I all the way to a group of 80 for my son's engagement party. Use Greek, Old Bay®, seasoned salt, garlic powder - endless possibilities.

Provided by Ann Bray

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons chicken bouillon granules
2 cups water
¼ cup butter
¾ cup broken pieces vermicelli pasta
1 cup long grain white rice
1 teaspoon freshly ground black pepper
½ teaspoon salt
¼ teaspoon Greek seasoning, or to taste

Steps:

Dissolve chicken bouillon in water in a bowl.
Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
Pour bouillon mixture into the skillet with the vermicelli.
Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 54 g, Cholesterol 30.6 mg, Fat 12.5 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 7.5 g, Sodium 1122.7 mg, Sugar 0.9 g