Rice with vermicelli, boiled beef, and mixed vegetables is a well-balanced meal that provides the body with essential energy, proteins, and vitamins, especially during Ramadan. Rice contains carbohydrates that supply energy, while beef provides the necessary protein for muscle building and cell health. Vegetables offer a variety of vitamins, such as vitamin C, which boosts immunity, and vitamin A, which is essential for eye and skin health. However, attention should be paid to the amount of saturated fat in the meat to avoid increasing cholesterol levels. A nutritional balance can be achieved by consuming the dish with a small amount of healthy oil and reducing added salt.

Ingredients:

• 2 cups Egyptian rice
• 1/2 cup vermicelli
• 500g boiled beef
• 1 medium onion, chopped
• 2 tbsp vegetable oil
• 4 cups beef broth
• 1 carrot, diced
• 1 zucchini, diced
• 1 potato, diced
• Salt and black pepper to taste
• Meat spices (optional)

Ingredient Substitutions

What if a certain vegetable is unavailable?
Any missing vegetables can be replaced with available ones, such as zucchini instead of carrots or green onions instead of regular onions.

Can beef be substituted with chicken?
Yes, chicken thighs or breast can be used, with a reduced cooking time.

What are the vermicelli alternatives for those on a low-carb diet?
Quinoa or bulgur can be used instead of vermicelli, or the rice can be prepared without it.

Preparation Method

Cooking Rice with Vermicelli

Toasting the Vermicelli:

1. Heat a medium-sized pot over medium heat and add two tablespoons of vegetable oil.
2. Add ½ cup of vermicelli and stir continuously with a wooden spoon until golden brown. This step enhances the rice's flavor.

Adding the Rice:
3. Rinse 2 cups of Egyptian rice under cold water until clear, then drain well.
4. Add the rice to the pot with the vermicelli and stir for 2 minutes to coat the grains with oil and enhance the flavors.

Adding Broth and Spices:
5. Pour 4 cups of hot beef broth over the rice and vermicelli.
6. Add 1 teaspoon of salt and a pinch of black pepper to taste. You can also add favorite spices like cinnamon or cardamom for extra flavor.

Cooking the Rice:
7. Bring the mixture to a boil, then cover the pot and reduce the heat to low.
8. Let the rice cook for 15-20 minutes until all the liquid is absorbed and the grains become tender.
9. Turn off the heat and leave the rice covered for 5 minutes before fluffing with a fork.

Preparing the Boiled Beef and Mixed Vegetables

Boiling the Beef:

1. In a deep pot, add 500g of beef (cut into medium-sized cubes).
2. Pour enough water to fully cover the meat, then place the pot over medium heat.
3. Once boiling, remove any foam from the surface to keep the broth clear.

Adding Spices and Vegetables:
4. Add 1 chopped medium onion, 1 teaspoon of salt, ½ teaspoon of black pepper, and 2 bay leaves.
5. Cover the pot and let the beef simmer over low heat for 60-90 minutes until tender.

Preparing the Mixed Vegetables:
6. While the beef is cooking, dice 1 carrot, 1 zucchini, and 1 potato into small cubes.
7. After 45 minutes of cooking the beef, add the diced vegetables to the broth and let them cook until tender.

Draining the Beef:
8. Once the beef and vegetables are fully cooked, strain the broth to remove any impurities.
9. Remove the beef and place it in a serving dish along with the boiled vegetables.

Serving:

• Place the vermicelli rice on a serving plate and arrange the boiled beef on the side.
• Serve the cooked vegetables with a little broth as a side dish, or pour some broth over the beef for extra flavor.
• Garnish with chopped parsley or lemon slices as desired.

Enjoy a delicious and balanced meal rich in nutrients! 🍛🥩

Cooking Tips & Tricks

How to get fluffy, non-sticky rice?

• Rinse the rice well with cold water until the water runs clear to remove excess starch.
• Soak the rice for 15-30 minutes before cooking to ensure even cooking.
• Use the right water ratio (1.5 cups of water per cup of Egyptian rice, and 2 cups of water per cup of Basmati rice).
• Do not stir the rice while cooking; let it simmer on low heat until fully cooked.

What are the best meat cuts for boiling?

• Neck and shoulder meat: Rich in flavor and perfect for soups and broths.
• Bone-in cuts (such as marrow bones or ribs): Provide a deep, rich flavor to the broth.

How to enhance broth flavor?

• Add a grilled or chopped onion to the broth for a deeper taste.
• Use whole spices such as cardamom, bay leaves, and black pepper.
• Sear the meat slightly before boiling to enhance its flavor.

Alternative Cooking Methods for a Healthier Diet

• Use brown rice instead of white rice for more fiber and nutrients.
• Reduce the amount of oil when toasting vermicelli, or use olive oil instead of butter.
• Replace beef with skinless chicken to reduce saturated fat.

FAQs (Frequently Asked Questions)

Can I cook rice with vermicelli without meat broth?
Yes, you can replace the broth with plain water, but adding a chicken or beef stock cube enhances the flavor.

What is the best type of rice for this dish?
Short-grain Egyptian rice is the best choice, but Basmati rice can also be used with a water ratio adjustment.

How can I reduce the calories in this dish?
Use chicken instead of beef, opt for lean meat, and reduce the oil used for toasting the vermicelli.

Can this dish be cooked in a pressure cooker?
Yes, a pressure cooker can speed up the cooking process, especially for the meat.

How can I present this dish in a more appealing way?
Garnish the dish with chopped parsley or toasted almond slices and serve it with a side salad like Fattoush or a green salad.

Calories & Nutritional Values

1. Rice (Per Cooked Cup - 150g)
   • Calories: 205
   • Carbohydrates: 45g
   • Protein: 4g
   • Fat: 0.5g
   • Sodium: 2mg
   • Vitamins:
     • Vitamin B1: 0.1mg (8% DV)
     • Vitamin B3: 2.3mg (15% DV)
   • Nutritional Benefits: Rice is a primary source of energy, easy to digest, and beneficial for digestive health.
2. Vermicelli (Per 50g)
   • Calories: 180
   • Carbohydrates: 38g
   • Protein: 6g
   • Fat: 1.5g
   • Nutritional Benefits: Vermicelli provides quick energy and helps with satiety.
3. Boiled Beef (Per 100g)
   • Calories: 250
   • Protein: 26g
   • Fat: 17g
   • Sodium: 50mg
   • Vitamins:
     • Vitamin B12: 2.1mcg (90% DV)
     • Iron: 2.7mg (15% DV)
   • Nutritional Benefits: Beef is rich in protein and iron, which support red blood cell production and muscle health.
4. Carrot (Per 100g)
   • Calories: 41
   • Carbohydrates: 10g
   • Fiber: 2.8g
   • Vitamins:
     • Vitamin A: 835mcg (93% DV)
   • Nutritional Benefits: Carrots promote eye health and strengthen immunity due to their high vitamin A and antioxidant content.
5. Zucchini (Per 100g)
   • Calories: 17
   • Carbohydrates: 3.1g
   • Fiber: 1g
   • Vitamins:
     • Vitamin C: 17mg (28% DV)
   • Nutritional Benefits: Zucchini supports digestive health, hydration, and skin health.
6. Boiled Potatoes (Per 100g)
   • Calories: 87
   • Carbohydrates: 20g
   • Protein: 2g
   • Fiber: 1.8g
   • Vitamins:
     • Vitamin C: 20mg (33% DV)
     • Potassium: 429mg (12% DV)
   • Nutritional Benefits: Potatoes are a great source of healthy carbohydrates, providing sustained energy.
7. Beef Broth (Per Cup - 240ml)
   • Calories: 40
   • Protein: 5g
   • Fat: 2g
   • Sodium: 300mg
   • Nutritional Benefits: Beef broth contains collagen, which is essential for joint and skin health.

Benefits of Each Ingredient in the Recipe

1. Rice
   • Source of carbohydrates: Provides the body with essential energy for daily activities.
   • Aids digestion: Contains a good amount of fiber (especially brown rice), promoting gut health.
   • Reduces heart disease risk: Brown rice is rich in antioxidants that help lower inflammation.
2. Vermicelli
   • Quick-digesting carbohydrates: Provides instant energy.
   • Enhances rice flavor: When toasted in butter or oil, it adds a rich taste to the dish.
3. Beef
   • Rich in protein: Helps build muscles and repair tissues.
   • Excellent iron source: Prevents anemia and maintains hemoglobin levels.
   • Contains zinc: Boosts immunity and aids in wound healing.
4. Spices (Salt, Pepper, Cinnamon, Cardamom, Bay Leaves)
   • Aids digestion: Cinnamon and cardamom help soothe the stomach.
   • Boosts immunity: Some spices have antioxidant properties.
   • Adds unique flavor: Enhances the taste and aroma of the dish.