Toasted vermicelli pasta forms the aromatic backbone of this Lebanese-style rice, lending a nutty depth that sets it apart from everyday grain sides. A blend of brown rice, parboiled rice, and red rice is lightly fried with garlic and simmered low and slow with bay leaves and black pepper until each grain is tender and distinct. The cooked red rice is folded in at the end for colour and a subtle chew, then finished with fresh chopped parsley. A versatile, flavourful base built to pair with nearly any protein.

Long grain white rice, olive oil, vermicelli pasta, salt.

wheat.