Many Middle Eastern vegetable and meat stews are served with rice on the side, and most of the time, you will know this from the title itself because of the addition of “iw Riz” or “wa Roz” to the name. Some examples of these dishes include Bamia iw Riz (Okra Stew), Fasuliya iw Riz (Green Bean Stew), Bazalia iw Riz (Green Pea Stew), Mlukhiya iw Riz (Okra Leaves), and so on.

Of course, any type of plain rice, or even bread, can be served with these dishes, as it is mainly an accompaniment but obviously, I have a preferred favorite, which is what this post is all about. I could have just said serve with white rice when I write about these dishes, but I wanted you to get a more in depth taste of how I enjoy them and a better understanding of my love for them. Sounds kind of crazy that a preparation of rice can do all that, right??

Well, this all came about because growing up, my Mama ALWAYS added toasted Sh’ariah, or Vermicelli* to white rice which is typically how you find it prepared in Syria, and exactly what I think of when I think of rice accompanying a Middle Eastern stew. Now don’t get me wrong, when it comes to rice, I don’t discriminate, but there’s just something special and a bit nostalgic about those browned little strips of pasta sprinkled throughout the rice.

*Vermicelli is a form of pasta that resembles spaghetti but is much thinner in diameter. When used in this version of rice, it is usually found in short 3/4-inch lengths.

Adding the toasted Sh’ariah not only gives color but also adds a subtle, nutty flavor to the rice, which takes a simple preparation of rice to above average in one easy step and who wouldn’t want that?!

Vermicelli Rice
3 Servings

1-2 tsp Butter or Oil
3 tbsp Vermicelli Pasta
1-1 1/4 cup Water
1 tsp Sea Salt*
1 cup Calrose Rice

Rinse the rice a few times and soak it in luke-warm water for about 15 minutes.

In a non-stick pot with a lid, heat the butter or oil and sauté the vermicelli until golden brown. As soon as it reaches your desired color, pour in the water and add the salt. This happens very quickly so have your water ready at hand so as not to burn the vermicelli.

Bring the water to a boil. Strain the rice and add it to the pot. Stir to combine. Bring the water back up to a boil.

Once the water reaches a boil, reduce heat to low and cover. Cook for about 20 minutes, until rice is cooked through, stirring once half way into the cooking time. Depending on the type of rice you use and how long it soaks for, you may need to use more or less water. Add a few tablespoons at a time so as not to make it too mushy.

Fluff the rice with a fork and plate it. Crack some fresh black pepper over the top and enjoy with your favorite stew!

*Note: I have found that 1 tsp of salt for 1 cup of rice works for our taste. Please adjust accordingly.