EVA'S LEBANESE COOKING
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EVA'S LEBANESE COOKING

Riz Bil Sh'arieh

5/4/2015

11 Comments

 
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Riz Bil Sh'arieh is what Eva makes with every Lebanese dish that is served over rice! What makes this dish different from regular rice is it's cooked with fine noodles found in most grocery stores. Yummy enough to eat alone, it is also a necessary recipe to know for making other Lebanese dishes that go with rice. 

Ingredients:
  • 1/2 cup rice (Eva uses white, though you can use brown!)
  • 1/4 cup fine noodles
  • 1 teaspoon of olive oil
  • 1 teaspoon of butter (OR another teaspoon of olive oil if you don't want butter)
  • 1 & 1/4 cup of water
  • 1/2 tablespoon salt

About 4 Servings
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Instructions:
  1. On medium heat, pour oil and butter in pot & melt the butter
  2. Once butter is melted, add noodles and stir continuously until golden brown (be sure to have your water ready and your rice rinsed and ready because noodles will cook quickly)
  3.  Once noodles are cooked to a golden brown color, add rice and salt and mix well
  4. After you mix, add water and bring to boil
  5. Once it's boiled, cover and let it simmer for 10 minutes on low heat.
  6. After the 10 minutes, stir one last time and cover until the water has evaporated.
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11 Comments
Lorraine
9/15/2015 05:57:47 pm

Eva, I have been making this for years since Simon showed me how, just never knew the official name of it, nor can I say it :)
Thanks for the memory and I love your site.

Reply
Cyril
1/27/2016 06:48:20 pm

It was my first time cooking (ever) and I followed this recipe. The rice turned out EXCELLENT! I got the exact taste as the rice my mom makes. Thanks a lot! Although the last instruction is not very clear I managed to get it right (do you wait 10 min to cover? Or cover then wait 10 min to stir and cover again?)

Reply
Eva's Lebanese Cooking
1/28/2016 03:30:31 pm

Hi Cyril,

We are so happy to hear that it came out well! :) The funny thing is Eva spent years trying to get this dish to taste like her mother's too and it finally did!

Thank you for pointing out the unclear instruction. What we meant to say is: Once it's boiled, cover and let it simmer for 10 minutes on low heat. Stir one last time and cover until the water has evaporated.

Let us know if you have any more questions! :)

-Georgette

Reply
Tanya
3/12/2019 08:40:45 am

Could you use Orzos instead of noodles?

Reply
Eva's Lebanese Cooking
3/13/2019 11:03:51 am

Hi Tanya, we have never tried orzo but I don't see why not! It may taste a little differently but I'm sure still delicious.

Eva's Lebanese Cooking

Reply
Jo
3/4/2020 11:37:54 pm

great recipe! I follow exactly as written but my rice still looks gluggy - not fluffy. Is that normal? How do i avoid?

Reply
Eva's Lebanese Cooking
3/5/2021 01:12:27 pm

Hi Jo! So sorry for the very late response. It may be because of the kind of rice you are cooking with or you may be adding more water than needed. Hope this helps and good luck!

Reply
Rosalee Walker
10/19/2020 08:35:54 pm

We have always made this rice but called it Shradidi . We served it with chicken wings and spooned some canned diced tomatos over it. are you familar with it??

Reply
Eva's Lebanese Cooking
3/5/2021 01:09:05 pm

Hi Rosalee! So sorry for the very late response. We are not familiar with that dish but it sounds delicious!

Reply
Nikki link
1/29/2021 11:42:56 am

What a wonderful recipe. I always made this with my Syrian Situ, but just a little bit differently. We use orzo instead of noodles, and saute the orzo with diced onion in a combination of butter and olive oil. Also, the only rice she ever used was Uncle Ben's converted rice, so that's all I ever use. A little salt and pepper with a dash of cumin. Ah......

Reply
Eva's Lebanese Cooking
3/5/2021 01:08:08 pm

Hi Nikki, that sounds so delicious! We will have to try it with orzo!

Reply



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