Ingredients
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643245/itemsImages/acf08aa0-3dab-4e29-9af2-799ec4428ab7-262417.webp)
250 gram black rice
1 ½ cup vermicelli
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643246/itemsImages/9a915361-3134-4b9e-8595-0382290250ef-245173.webp)
1 bulb garlic
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643247/itemsImages/9dbb8f2e-37f8-4267-b652-f086479d8c8b-605823.webp)
1 onion
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643248/itemsImages/ee66c7ca-0e6b-4538-ba7f-d9758b20436b-842964.webp)
2 tbsp olive oil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643249/itemsImages/a4783835-2483-4cfb-8373-136dc2a2e980-739825.webp)
pinch black pepper
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643249/itemsImages/70903b58-3b2c-4eba-b8bc-06a3a98f7608-422093.webp)
1 zuchinni
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643250/itemsImages/4f2c1b3b-aac0-428f-994b-6bec97a44d92-262931.webp)
1 litre vegetable broth
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643250/itemsImages/4c7e38df-a295-45dc-a7ff-40839071f5ff-907699.webp)
3 scallions
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643252/itemsImages/dae77f37-157b-453d-98e0-b2eee7dbc152-576144.webp)
1 pinch garlic and herb salt
Directions
Step 1
Wash the rice thoroughly then soak it in warm water for 20 minutes and drain
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643252/itemsImages/e62e6009-50bf-4c61-a2d7-9d6dc420cc77-994858.webp)
250 gram black rice
Step 2
Add olive oil to a pan then toast the vermicelli ( angel hair pasta or fideo works fine also) Toast on medium heat stirring so it doesn't burn
1 ½ cup vermicelli
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643253/itemsImages/13670704-afef-4f3f-b440-a71a6cce44bc-348119.webp)
2 tbsp olive oil
Step 3
Add a diced onion and a whole head of roasted garlic ( you can cut the end off of the garlic drizzle olive oil salt and pepper and put in foil and roast 40 minutes in 400 f oven ) alternatively use 2 tbsp garlic paste and cook 1 minute
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643254/itemsImages/a988fcc0-9e66-411f-a956-ac8467606217-97219.webp)
1 onion
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643254/itemsImages/ca7e485a-0c30-4713-b6fe-bb81a840dc3e-843109.webp)
1 bulb garlic
Step 4
Add the drained rice to the pan ( make sure to use a large pan ) then toss it in the oil and toast a minute before adding black pepper a thinly sliced zuchinni on top and some garlic and herb salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643255/itemsImages/04ce0d2d-ef75-436a-b0dc-204b1f2659dc-484638.webp)
1 pinch garlic and herb salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643256/itemsImages/2f7abf34-add1-41d2-b1f9-ae6e4b57b89b-978956.webp)
1 zuchinni
Step 5
Slowly pour 1 litre of hot vegetable broth over the rice ( Use a good quality vegetable broth if you prefer you can also use chicken broth ) cover and cook on medium heat for 15-20 minutes or until liquid has evaporated then sprinkle sliced scallions on top to serve
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643256/itemsImages/e8e48516-22d2-4e1b-8058-407d395d77e6-727841.webp)
1 litre vegetable broth
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643257/itemsImages/08faff5e-64a7-4b97-a725-c13b1fb88174-55708.webp)
3 scallions