In response to our Guest Foodie question, “If you could have anyone, past or present, at your dinner table, who would it be and why?” May Matta-Aliah responded, “Since 2020, I have lost my dad, my mom, my maternal aunt and my childhood home. I would give anything to dial back the clock and have one more meal with them all around our round dinner table, eating my mom’s cooking and hearing my aunt laughing at one of my dad’s jokes. It is moments like that one takes for granted till one day they are just a memory. ”

May shared her Lebanese pilaf rice recipe with us, noting to watch the vermicelli closely as it browns, as it can burn quickly.

Lebanese Pilaf Rice Recipe

1 tablespoon olive oil
1 teaspoon unsalted butter
1/2 cup vermicelli pasta, broken
1 cup medium-grain rice, rinsed well
2 cups water
Salt
Optional garnish: toasted pine nuts
Combine the olive oil and butter in a small saucepan over medium heat until hot but not smoking. Add the broken vermicelli and stir until it turns a nice warm brown. Watch it closely as it can burn quickly.

Add the rice and continue stirring until the grains are coated in the fat. Add water and salt to taste, bring to a boil, reduce the heat to a simmer, cover, and cook for 20 minutes.

Then turn off the heat, leave the lid on and let it sit for another 10 minutes. Uncover and fluff.

To serve, top it with toasted pine nuts and /or use it as a side dish with any protein.

Makes 6 servings.