Lebanese Rice Pilaf Recipe #309650
This is my Lebanese grandmother's recipe. You can use chicken broth in place of the water if desired.
by rollersgirl
30 min | 5 min prep
SERVES 4 -6
- 1 cup thin spaghetti, broken up into 1/2 inch pieces
- 2 1/2 tablespoons clarified butter or olive oil
- 2 cups long grain rice
- 4 cups boiling water
- 1 1/2 teaspoons salt
- 1/4 cup toasted pine nuts
- 1 pinch ground cinnamon
- Saute the spaghetti in the clarified butter or olive oil until light brown. Stir constantly to avoid burning.
- Stir in the uncooked rice, then add the boiling water. Stir and allow to come back to a boil. Cover, turn the heat to low, and simmer until the rice is cooked, about 20 minutes.
- Uncover and fluff the rice gently with a fork. Place in a serving dish and top with the pine nuts and a light sprinkle of ground cinnamon.
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5 stars