Classic Middle Eastern Rice and Noodles

“Shareeyeh o riz,” also known as rice with noodles, is arguably one of the key staples of Middle Eastern cuisine. This side dish is served alongside almost everything that requires rice, and for good reason: it’s delicious. This mix of toasted rice and noodles is fragrant, fluffy, and makes you feel right at home. After many trials of concocting a mushy mess, this recipe is fool-proof and creates silky, tender, separate rice grains every time.

Continue reading to see the recipe.

Category

Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 1 cup Carolina parboiled rice
 ½ cup Vermicelli pasta
 3 tbsp Canola oil
 ½ tsp Salt

1

Boil water in tea-kettle and set off to the side. While the water is boiling, wash the rice and set off to the side, strained.

2

In a small pot, heat the Canola/vegetable oil until hot.

3

Add the Vermecilli pasta and toast, mixing frequently until light pink/tan in color. Be careful not to burn the pasta.

4

Once the pasta is toasted, make sure the majority of the water is strained from the rice and add to the pot. Mix the two together well, and cook 1-2 minutes, or until the rice is toasted.

5

Add 2 cups of boiled water to the pot (double the amount of rice) to the pot and raise the heat to high. Add salt and allow to boil vigorously, until the water just reaches rice and noodle level.

6

Once the rice and noodles are leveled with the water, lower the heat to low and cover. Cook for 10-15 minutes or until the rice has absorbed all of the water. Check and mix frequently to ensure the rice does not stick to the pot.

Ingredients

 1 cup Carolina parboiled rice
 ½ cup Vermicelli pasta
 3 tbsp Canola oil
 ½ tsp Salt

Directions

1

Boil water in tea-kettle and set off to the side. While the water is boiling, wash the rice and set off to the side, strained.

2

In a small pot, heat the Canola/vegetable oil until hot.

3

Add the Vermecilli pasta and toast, mixing frequently until light pink/tan in color. Be careful not to burn the pasta.

4

Once the pasta is toasted, make sure the majority of the water is strained from the rice and add to the pot. Mix the two together well, and cook 1-2 minutes, or until the rice is toasted.

5

Add 2 cups of boiled water to the pot (double the amount of rice) to the pot and raise the heat to high. Add salt and allow to boil vigorously, until the water just reaches rice and noodle level.

6

Once the rice and noodles are leveled with the water, lower the heat to low and cover. Cook for 10-15 minutes or until the rice has absorbed all of the water. Check and mix frequently to ensure the rice does not stick to the pot.

Classic Middle Eastern Rice and Noodles
I'm a busy New Yorker who LOVES to cook. Aside from being a full-time high school English teacher (who recently completed her Master's degree!), I'm a huge foodie who wants to eat restaurant-style food without the cost.

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