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Vermicelli Rice with Chickpeas

Vermicelli Rice with Chickpeas Recipe
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This vermicelli rice recipe is the secret behind fluffy, golden, deeply flavored rice. Toasted vermicelli noodles cooked right into the pot with long-grain rice, butter, and chickpeas. A perfect side for almost everything.

Ingredients

Units Scale
  • 1 1/4 cup long grain rice
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 3/4 cup vermicelli noodles
  • 1 garlic clove
  • 3 1/4 cups water or broth
  • 1 teaspoon sea salt (or 1/2 teaspoon sea salt if using low-sodium broth)
  • 1/4 teaspoon coarse black pepper
  • 1 (15 oz) can chickpeas

Instructions

  1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
  2. Heat the olive oil and butter in a sauté pan over medium heat. Add the vermicelli and toast, stirring constantly, until evenly deep golden brown, about 3–5 minutes.
  3. Add the rice and stir to coat in the butter mixture. Let it toast lightly for about 1 minute.
  4. Pour in the broth or water (room temperature). Then, add rinsed and drained chickpeas. Season with salt and pepper, bring to a boil. Reduce the heat to low, cover tightly, and cook for 18 minutes without lifting the lid.
  5. Turn off the heat and let the rice steam, covered, for 10 minutes. Fluff with a fork, garnish with herbs, and serve warm.

Nutrition

Find it online: https://crave-worthy.com/vermicelli-rice-with-chickpeas/