This one-pot meal is a fusion of two Lebanese classics: riz bi sharieh (rice and vermicelli pilaf) and riz ala’ dajaj(chicken and rice). Toasting the vermicelli is traditional for riz bi sharieh—it brings out nutty, wheaty notes that addcomplexity to the nished dish. If you have both ground coriander and cumin in your pantry, use 1 tablespoon of eachfor heightened avor and aroma. A simple salad with a lemony vinaigrette is the perfect accompaniment.
In a large saucepan over medium-high, toast the vermicelli, stirring, until golden, 3 to 4 minutes. Add the oil, onion and chicken. Cook, stirring, until the onion has softened and the pasta is slightly darker. Stir in the coriander, rice, broth, 1 teaspoon salt and ½ teaspoon pepper. Boil, then cover, reduce to low and cook until the liquid has been absorbed, 12 to 14 minutes. Uncover, drape a towel across the top and replace the lid; let stand for 10 minutes. Using a fork, Fluff the mixture, then season with salt and pepper.
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|Serving Size: 1 Serving (943g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1106 (55%)|
|Amt Per Serving||% DV|
|Total Fat 122.9g||164 %|
|Saturated Fat 34.6g||173 %|
|Monounsaturated Fat 51g|
|Polyunsanturated Fat 26.4g|
|Cholesterol 669.1mg||206 %|
|Sodium 659.5mg||23 %|
|Potassium 1828.8mg||48 %|
|Total Carbohydrate 48.1g||14 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 45.7g|
|Protein 167.7g||240 %|
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Calories per serving: 2013
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