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Milk Street Bowtie Middle Eastern Rice with Toasted Pasta and Herbs

Middle Eastern Rice with Toasted Pasta and Herbs

4 Servings

25 minutes

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The combination of rice and pasta, introduced to the U.S. in the mid-20th century as Rice-A- Roni, is based on a classic Middle Eastern pilaf often served as a side dish with meat. Toasting the dry pasta in butter is key; it caramelizes some of the starch molecules, adding color and forming nutty flavors. We prefer thin vermicelli pasta, but thin spaghetti or angel hair (capellini) work well, too. We add the vermicelli halfway through the cooking to make sure the noodles don't overcook. We finish the dish with herbs and toasted sliced almonds. Toast the almonds in a small skillet over medium, stirring often, until browned and fragrant, 3 to 5 minutes.

4

Servings

Tip

Don't forget to rinse and drain the rice. Rinsing removes excess starch that can make the cooked grains sticky instead of light and fluffy.

25 minutes

4 tablespoons (½ stick) salted butter, divided
1 ounce vermicelli pasta, broken into 1-inch pieces (generous ⅓ cup)
1 cup basmati rice, rinsed and drained
1⅔ cups low-sodium chicken broth
4 tablespoons lightly packed fresh dill, chopped, divided
4 tablespoons lightly packed fresh parsley, chopped, divided
Kosher salt and ground black pepper
¼ cup toasted sliced almonds
Ingredients
  • 4

    tablespoons (½ stick) salted butter, divided

  • 1

    ounce vermicelli pasta, broken into 1-inch pieces (generous ⅓ cup)

  • 1

    cup basmati rice, rinsed and drained

  • 1⅔

    cups low-sodium chicken broth

  • 4

    tablespoons lightly packed fresh dill, chopped, divided

  • 4

    tablespoons lightly packed fresh parsley, chopped, divided

  • Kosher salt and ground black pepper

  • ¼

    cup toasted sliced almonds

Directions

Middle Eastern Rice with Toasted Pasta and Herbs

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