Lebanese Rice with Vermicelli and Pine Nuts
A classic Lebanese rice pilaf with toasted vermicelli and pine nuts, gently spiced and steamed until every grain is separate.
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Rinse the long-grain rice under cold water until the water runs clear, then soak it for about 30 minutes. Drain and set aside.
- 2
Toast the pine nuts in 1 tablespoon of the butter until golden, then remove and reserve them for serving.
- 3
Add the remaining butter and broken vermicelli to the pan and stir until the noodles are an even deep golden brown.
- 4
Stir in the drained rice, onion, salt, black pepper, and allspice for 2 minutes so the grains are coated.
- 5
Pour in 3 cups of broth, bring to a boil, then cover and cook over very low heat for 15 to 18 minutes without stirring.
- 6
Once cooked, fluff the rice with a fork, adjusting seasoning to taste. Serve warm.
Cook notes
Tips
Make sure to rinse the rice thoroughly to remove excess starch for fluffy grains.
Keep an eye on the pine nuts while toasting as they can burn quickly.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover rice in an airtight container in the fridge for up to 3 days.
- Reheat the rice gently on the stove or in the microwave, adding a splash of water if it seems dry.
Substitutions
- Use basmati rice instead of long-grain rice for a different texture.
- Olive oil can be replaced with canola oil if preferred.
What to Serve With
- Grilled lamb chops
- Roasted chicken
- Stuffed bell peppers
Common Mistakes
- Not rinsing the rice properly can lead to a sticky texture.
- Cooking the rice uncovered can result in mushiness.
Recipe FAQ
Can I use different nuts instead of pine nuts?
Yes, you can use almonds or slivered cashews as a substitute for pine nuts.
What dishes pair well with Pine Nut Rice?
Pine Nut Rice goes well with grilled lamb, chicken kebabs, or roasted vegetables.
Can I prepare Pine Nut Rice ahead of time?
Yes, you can make the rice a few hours in advance and reheat it before serving.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Lebanese Rice with Vermicelli and Pine Nuts?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Cook next
You might also like
More flavors from the same country or nearby pantry style.
Chicken Shawarma Bowl
Spiced chicken over rice with cucumber, tomato, tahini sauce, pickles, and herbs.
Mujadara
Lentils and rice topped with deeply caramelized onions, cumin, and herbs.
Lebanese Fattoush Salad
A crisp chopped salad with toasted pita, cucumber, tomato, radish, herbs, lemon, olive oil, and sumac.