Rice with fide (Ρύζι με φιδέ)
Rice with fide (or Rizi me fithe, as it is called in Greek) is a simple side dish of rice cooked along with toasted fide noodles.
Why this recipe is great
Frugality. Simplicity. Versatility. These are definitely values that homemakers of years gone by looked for in recipes that they would prepare for their families. You can be sure that women in villages all over Greece, and our mom when she came to Canada, would often make this side dish of rice with fide to serve their families. More economical and easier than this is hard to come by!
Everyday meals had to be filling and made of items that homemakers easily had on hand. But also, the recipes needed to be delicious, in order to satisfy hunger and palate. Rice with fide, although simple, is able to do both.
A healthy twist. I like to make this classic Greek side with brown rice instead of the more traditional white rice.
Great flavour. This is toasty, and full of flavour.
Goes with everything! Rice with fide goes with so many things, including fish, chicken and red meat.
Key ingredients
Olive oil I toast my fide in olive oil. It gets the noodles nice and golden brown, crispy, and so flavourful.
Fide This is a short, thin noodle that cooks up really well.
Brown rice I love the nutty flavour of brown rice, and the firm texture after it gets cooked up.
Cooking liquid I often use plain water, but sometimes I use vegetable or chicken stock for additional flavour.
Vegetable bouillon If I use plain water to cook the rice and fide, then add a vegetable bouillon
How to make
Step 1
In a deep pan or a small pot heat the olive oil over medium heat and add the fide. I love to make this recipe in my non-stick, ceramic Our Place, Always Pan. Stir continuously until the fide gets toasted and brown. You will begin to smell it being toasted. Be careful not to burn the fide.
Step 2
Meanwhile, dissolve the vegetable bouillon cube in the hot water and add it to the pot with the fide. Mix in the rice and stir.
Step 3
Cover and cook over medium heat, stirring occasionally, until the rice is cooked. Follow the cooking instructions on your rice package. Brown rice will take approximately 35 minutes to cook. You may find that you need to add more water or broth.
Step 4
Once the rice is fully cooked, season with salt and pepper to taste.
Recipe substitutions
I usually make this recipe with water and a bouillon cube. Sometimes however I use premade vegetable or chicken stock. In that case, I do not use the additional bouillon cube. You can also use the cooking water left over from boiling chicken to make avgolemono soup.
Traditionally this recipe is made with white rice. I like to use brown rice because it is healthier, but the truth is white rice is super tasty as well, and cooks up faster. My mother always uses white Carolina or long grain rice for this recipe. I prefer the nutty taste and firmer texture of brown rice, to say nothing of its nutritional benefits. You can use any rice you like; adjust your cooking time and the amount of liquid you will need accordingly (check with your rice packaging).
Recipe variations
After the rice and fide is done you can stir in a can of rinsed and drained chickpeas. With this added protein, your side dish has become a complete, delicious meal.
Frequently asked questions
What is fide?
Fide, sometimes spelled fithe, is a thin pasta cut quite short. It is similar to angel hair pasta or vermicelli, but is much shorter. It is often used to make fide soup, or chicken noodle soup. If you can’t find Greek fide, you could use angel hair pasta that you cut up, or small vermicelli noodles.
How can I cook fide with rice?
You can use water or broth to cook the fide with rice, but the key is to toast the fide in oil before you boil everything together. The flavour of your liquid will change the flavour of your final dish.
Can I toast my fide in butter instead of olive oil?
Yes, you can. Again, the flavour of the final product will change if you do that. My parents rarely use butter in cooking and therefore I opt for olive oil; it is what I am familiar with, and is more healthy. At the same time, my mother would occasionally add a little bit of Nea Fytini to the pot when toasting the fide. Nea Fytini is a Greek vegetable shortening, with quite a unique taste. Occasionally, and in moderation, Nea Fytini is a great treat. I have spoken about it before in my recipe for Pasta with Nea Fytini.
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How to serve
I often make rice with fide to serve as a side to some chicken or souvlaki. Any leftovers are great the next day, often with some peas or cooked lentils mixed in; this makes a great take-along lunch.
Related recipes
Looking for more great Greek side dishes? I think you will love these:
Greek lemon rice So flavourful! This is the rice you will often be served in Greek restaurants, when you order a souvlaki platter.
Rice with mizithra and burnt butter Decadent comfort food! That is the best way to describe this
How to store
Rice with fithe will keep well in the refrigerator for up to 3 days. Reheat in the microwave, or on the stovetop.
Rice with fide (Ρύζι με φιδέ)
Ingredients
- 1/4 cup olive oil
- 1 cup fide or broken up vermicelli noodles
- 1 cup brown rice soaked for at least 1 hour and then rinsed well
- 2 1/2 cups water, boiled, (or 20 oz's) or vegetable or chicken broth
- 1 cube vegetable bouillon omit if using vegetable or chicken broth
- salt and pepper, to taste
Instructions
- In a deep pan or a small pot heat the olive oil over medium heat and add the fide. Stir continuously until the fide gets toasted and brown. You will begin to smell it being toasted. Be careful not to burn the fide.
- Meanwhile, dissolve the vegetable bouillon cube in the hot water and add it to the pot with the fide. Mix in the rice and stir.
- Cover and cook over medium heat, stirring occasionally, until the rice is cooked. Follow the cooking instructions on your rice package. Brown rice will take approximately 35 minutes to cook. You may find that you need to add more water or broth.
- Once the rice is fully cooked, season with salt and pepper to taste.
- Enjoy!