- Cuisine Middle Eastern
- Course Side
- Prep 10 min
- Cook 20 min
- Serves 4
Ingredients
- 1 cup organic Basmati rice
- 1/4 cup organic vermicelli or orzo, broken into small pieces
- 2 tbsp avocado oil
- 1 tbsp grass-fed butter
- 1 large organic shallot, finely diced
- 3 cloves organic garlic, minced
- 1/2 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 3/4 cups organic vegetable or bone broth
- Sea salt and black pepper to taste
Clean swaps
How we upgrade the restaurant version with better ingredients.
As an Amazon Associate we earn from qualifying purchases. Some links are affiliate links — if you buy through them we may earn a small commission at no extra cost to you.
Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Half-sheet pan — The workhorse of roasting vegetables — get two so one is always clean.
- Parchment paper (unbleached) — No non-stick spray needed; compostable.
- Oven thermometer — Most ovens run 25°F off — this tells you the actual temperature.
Instructions
- Rinse the rice under cold water for 3 minutes, until the water runs clear, then drain well.
- Heat avocado oil and grass-fed butter in a heavy-bottomed pot over medium heat.
- Add the diced shallots and sauté for 4-5 minutes until translucent.
- Stir in minced garlic and the spices (cardamom, cinnamon, cloves), then cook for 1 minute to release the aromatics.
- Add the drained rice and broken vermicelli to the pot and stir for 2-3 minutes, until the vermicelli is lightly golden and the grains are coated in the oil.
- Pour in the organic broth, add a pinch of salt and pepper, then cover with a tight-fitting lid.
- Reduce heat to low and simmer for 15–18 minutes, until the liquid is fully absorbed and the rice is tender.
- Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and serve warm.
FAQ
Can I use other types of oil besides avocado oil?
Yes, you can substitute avocado oil with another clean eating option like coconut oil or ghee (clarified butter) as long as it is organic and processed minimally.
Why use ground spices instead of whole spices?
Ground spices are convenient and often more potent in terms of flavor impact within a recipe. They also have a longer shelf life stored properly, though using whole spices can be an excellent cleaner option when ground freshly.
Cooked it?
Tap to add it to the count of cooks who made this.
Reader photos
Made it? Share your photo — the community’s favorite appears in the banner above.