Ruz bil She’reya is plain white rice mixed with golden-brown noodles. In most Arab countries this is the typical way rice is made when served as an accompaniment (e.g with stew or casserole). Ruz bil She’reya is also eaten liwith just yougurt (plain or with cucumber and mint) as a light meal.
1/2 cup She’reya (vermicelli pasta)
50g butter and 2 tbspoon oil
11/2 tablespoon salt
3 cups rice washed and drained (ideally soaked for 10 minutes before cooking )
water according to the instruction on the package
On a medium heat, put the butter, oil and pasta in a pot stir and cook until golden-brown, then add the washed and drained rice and stir well to coat in oil. Cover with boiling water, the water level should be about one fingers above the rice
Boil then reduce the heat when the water reaches the level of the rice. Cover and leave to cook for about half an hour (if the rice was soaked, the cooking time should be less).