Nutty, Herby Vermicelli Rice

if you have been trying our recipes for and while, you will know how much we like to make a big deal out of our rice dishes. sometimes it even feels like the rice is the main event instead of the side. this is the rice me make most often, and its perfect and moreish. naturally vegan, this is a great way to treat the non-meat eaters in your life.


1 cup Basmati rice (for 4 people- double the rice and water if you have guests)

1 nest of vermicelli

2 cups of water

1 tsp salt

1 cup of nuts (cashew, almonds and pine nuts)

palm full of fresh coriander

2 tbsp extra virgin live oil

1 tsp vegetable oil


rinse the rice in cold water a few times and soak in cold water for 20 minutes. rinse it one more time and set aside until you need it.

in a saucepan on a medium heat, add the olive oil and vermicelli nest, quickly breaking up the vermicelli into small strands as it starts to cook. once brown, quickly add the rice (be quick to add the wet rice to avoid the vermicelli burning). add the salt and stir the rice so that it is coated in the oil and combined with the brown vermicelli strands.

add the 2 cups of water and increase the heat to the highest setting.

once the rice begins to boil, reduce the heat to almost nothing and cover. leave to simmer for 15-20 minutes until all the water has gone. you can use the handle of a wooden spoon to press a hole into the rice to see if there is any liquid or moisture and adjust the cooking time accordingly. DO NOT STIR THE RICE. EVER.

While the rice cooks, put the vegetable oil into a small frying pan and toast the nuts, one type at a time. keep them moving in the hot oil until golden and then drain onto kitchen paper.

once the rice is cooked, spread it onto your serving platter and sprinkle with the nuts and torn fresh coriander.

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