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.
Ingredients
- 3 tbsp olive oil
- 8 oz vermicelli
- 1 cup jasmine or basmati rice (can substitute regular white long grain rice)
- 1 tbsp preserved lemon, chopped see recipe notes for substitutions
- 2 cloves fresh garlic, chopped
- ½ tsp garlic powder
- 1 tsp dried thyme leaves
- ½ tsp Italian seasoning
- ¼ tsp dried rosemary, chopped (sub ½ tsp fresh chopped leaves)
- 1 can artichoke hearts, quartered & drained (reserve liquid from can)
- 4 cups reserved liquid from artichokes plus water to make 4 cups (can substitute vegetable or chicken stock)
- 1 tbsp chicken or vegetable bouillon base (I use chicken base but you can substitute vegetable or mushroom stock base to keep it vegetarian)
- 2 cups lambsquarter leaves or fresh spinach, washed and chopped (can substitute amaranth, arugula, or blanched kale)
- ¼ cup Parmesan cheese, grated
- 1 tsp kosher salt or to taste
- ¾ tsp fresh ground black pepper or to taste
- 12 oz chopped cooked chicken, tempeh, or chickpeas (optional for main dish)
Instructions
prep ingredients:
- 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!
- 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).
- Roughly chop the greens and garlic and set aside.
toast vermicelli & rice:
- Heat an enameled dutch oven or other heavy-bottomed wide pot with a tightly fitting lid uncovered over medium heat.
- 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.
- 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.
add other ingredients and stock:
- 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.
cover and simmer:
- Cover the pot, reduce the heat, and simmer, stirring occasionally, until the rice and vermicelli are almost tender, about 20-25 minutes.
- 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.
Notes
If you don't have any salted/preserved lemons on hand, you can substitute the zest and juice of one lemon (or 2-3 tablespoons of good quality bottled lemon juice), and a teaspoon or two of chopped capers to replicate the salty tang of the salted lemon pickle.
Notes on nutritional information:
The values shown are calculated using jasmine rice, vegetable stock, and 12 oz of chickpeas added to the dish, and are only an estimate. Omitting the chickpeas or using different ingredients will change the estimated values.
Nutrition
Calories: 717kcalCarbohydrates: 124gProtein: 20gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 2029mgPotassium: 887mgFiber: 14gSugar: 7gVitamin A: 14316IUVitamin C: 96mgCalcium: 500mgIron: 5mg
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