Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Flavorful Sephardic Rice with Vermicelli: A Kosher Delight

By /
Jump to Recipe Print Recipe
Meat (Fleishig)

Sephardic Rice with Vermicelli, also known as ‘Sephardic Pilaf,’ is a beloved dish originating from the rich culinary traditions of the Sephardic Jews, who have roots in the Mediterranean. This dish is a beautiful blend of simple ingredients—long-grain rice and thin vermicelli noodles—cooked to perfection in a savory broth, offering a delightful texture and flavor. Often served as a side dish during Shabbat or festive holidays, this recipe shines with its unique combination of nutty vermicelli and fluffy rice, making it a comforting and versatile accompaniment. Made with vegetable broth it’s pareve and goes well with fish or vegetables; made with chicken broth, serve it with meat or poultry rather than fish. If you enjoy this, you might also like exploring dishes like ‘Lebanese Mujadara’ or ‘Israeli Couscous,’ which share similar Mediterranean flavors and cooking techniques.

Flavorful Sephardic Rice with Vermicelli: A Kosher Delight
Sephardic Rice with Vermicelli, also known as 'Sephardic Pilaf,' is a beloved dish originating from the rich culinary traditions of the Sephardic Jews, who have roots in the Mediterranean. This dish is a beautiful blend of simple ingredients—long-grain rice and thin vermicelli noodles—cooked to perfection in a savory broth, offering a delightful texture and flavor. Often served as a side dish during Shabbat or festive holidays, this recipe shines with its unique combination of nutty vermicelli and fluffy rice, making it a comforting and versatile accompaniment. Made with vegetable broth it's pareve and goes well with fish or vegetables; made with chicken broth, serve it with meat or poultry rather than fish. If you enjoy this, you might also like exploring dishes like 'Lebanese Mujadara' or 'Israeli Couscous,' which share similar Mediterranean flavors and cooking techniques.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Sephardic
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup long-grain white rice rinsed
  • 1/2 cup vermicelli noodles broken into small pieces
  • 2 tablespoons olive oil
  • 2 cups kosher chicken or vegetable broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh parsley chopped, for garnish

Method
 

  1. Heat olive oil in a medium-sized pot over medium heat. Add the vermicelli noodles and toast them, stirring frequently, until they are golden brown.
  2. Add the rinsed rice to the pot with the vermicelli and stir to combine. Cook for another minute to allow the rice to absorb the flavors.
  3. Pour in the broth, then add salt and pepper. Stir to combine and bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-18 minutes, or until the liquid is absorbed and the rice is cooked through.
  5. Remove from heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
  6. Garnish with fresh parsley before serving. Enjoy your flavorful Sephardic Rice with Vermicelli!

Notes

For a variation, add a pinch of saffron or turmeric for a vibrant color and subtle flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 210
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg
Sodium 350mg 15%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top