Lemon Vermicelli Rice with Artichokes and Greens

This easy one-pot lemony vermicelli rice pilaf can be a simple supper or a
sophisticated side dish. It's a tasty combination of toasted grain and fluffy
rice that is both delicious and visually appealing, with the bright rice
standing out against the contrast of the darker pasta.

Servings: 4

Author:

Prep Time
10 minutes

Cook Time
25 minutes

Course:

Cuisine:

Mediterranean Contemporary

Keywords:

Vegetarian one-pot meal simple supper

Instructions

1 Have all ingredients measured out and ready to go before you begin- you don't
want to step away from the pot to get something you forgot until you add the
liquid and cover the dish. Don't worry, it's quick, but you don't want to burn
your vermicelli!
2 Drain and reserve the liquid from the artichoke hearts, and dissolve the chicken
or vegetable bouillon in warm water to make 4 cups of liquid. You can also use
stock instead of the water and base, or stock and base for a more richly
flavored rice. If you have a large pyrex measuring cup or microwave safe bowl,
preheat the cooking liquid in the microwave or in another pot to shorten the
cooking time (this is an optional step- you can add the liquid at room
temperature).
3 Roughly chop the greens and garlic and set aside. Heat a an enameled dutch oven
or other heavy-bottomed wide pot with a tightly fitting lid uncovered over
medium heat.
4 Add the olive oil and when it just begins to shimmer, add the dry vermicelli to
the pan and toast for several minutes. Stir the pan until most of the vermicelli
is light golden brown and smells nutty and fragrant.
5 Add the dry rice, preserved lemon, chopped garlic, garlic powder, and the dried
or fresh herbs along with a pinch of salt and freshly ground black pepper (to
taste). Keep stirring so the bottom does not scorch.
6 Add the artichokes and greens to the pot, and fold them in gently. Once the
greens start to wilt slightly, add the cooking liquid (base + water or stock and
the liquid from the canned artichokes) and stir well. If you are adding diced
chicken or a vegetarian protein to the dish, you can add those now or serve them
on the side.
7 Cover the pot, reduce the heat, and simmer, stirring occasionally, until the
rice and vermicelli are almost tender, about 20-25 minutes.
8 Turn off the heat and leave the pot covered to steam for at least 10 minutes to
ensure that the rice and vermicelli are fully cooked and have absorbed all the
steam and are tender. Fluff the pot with a serving utensil, top with grated
parmesan cheese and more black pepper.

Lemon Vermicelli Rice with Artichokes and Greens

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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