3 Reviews of Lebanese Rice Pilaf

From: Diana #2

On Apr 3, 2009

This was a nice rice dish, but I found it wasn't much different than having plain rice. I'm wondering now if maybe I should have cooked it in the chicken broth for added flavour. Unfortunately, I forgot to get pine nuts, so I garnished with sliced almonds. I will try it again and use the broth next time. Thanks rollersgirl for sharing your Grandmothers recipe with us. Made for Spring PAC 2009.

From: Chef #718116

On Jan 11, 2009

This is just like the rice pilaf they serve at a local Lebanese restaurant. My daughter loves it!

From: UmmBinat

On Apr 20, 2009

5 stars with chicken broth instead of water, 1 tsp of cinnamon and a bit more explanation. First of all Id say break up the vermicelli noodles and make them more than a light brown but of course make sure they dont burn. Diana #2 s picture has a good colour. Cook this in chicken stock, it will make all the difference. When I added the stock I shook in 1 tsp. cinnamon as well as the pine nuts and then cooked it for 15 minutes as directed. After that I fluffed up the rice with a fork and placed paper towels around the rim of the pot and tightly covered it leaving it on the same burner. This makes the rice fluffy and helps the grains be separate. I served this with Green Bean Stew (Arabic Recipe)