Armenian Rice And Noodles Recipes

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MEDITERRANEAN RICE NOODLES



Mediterranean Rice Noodles image

Provided by Alejandro Junger, M.D.

Categories     Bean     Tomato     Low Fat     Kid-Friendly     Low Sodium     Low/No Sugar     Wheat/Gluten-Free     Dinner     Lunch     Spring     Summer     Healthy     Vegan     Noodle     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 2

Number Of Ingredients 9

1 package King Soba rice noodles
2 to 3 tablespoons extra-virgin olive oil
1/2 pound fresh green beans, ends snipped off
About 10 cherry tomatoes, halved
1/4 cup pitted olives
8 to 10 fresh basil leaves, torn
Zest and juice of 1 lemon
1 to 2 teaspoons sea salt
Freshly ground black pepper

Steps:

  • Cook the rice noodles according to the directions on the package, then run them under cold water, and drain them well. In a medium bowl, toss the noodles with the olive oil.
  • While the noodles are cooking, bring 4 cups of salted water to a boil. Have a bowl of ice water ready nearby. Blanch the green beans in the boiling water until they are tender and bright green, about 2 minutes, then remove them from the hot water and immediately submerge them in the ice water to stop the cooking. Drain them, and cut each bean into thirds.
  • Stir the beans, tomatoes, olives, basil, lemon zest, lemon juice, salt, and pepper into the bowl of noodles. Adjust the seasonings to taste, and serve.

ARMENIAN RICE



Armenian Rice image

Provided by Pierre Franey

Categories     side dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon corn, peanut or vegetable oil
1/4 cup fine egg noodles
1 cup raw rice
1 teaspoon finely chopped garlic
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
1 1/2 cups chicken broth
1/4 cup finely chopped parsley

Steps:

  • Heat the oil in a saucepan and add the noodles. Cook, stirring, until browned.
  • Add the rice and garlic and stir. Add salt and pepper to taste, butter and the chicken broth.
  • Cover and cook over low heat exactly 17 minutes. Stir in the finely chopped parsley and serve.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 11 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 364 milligrams, Sugar 2 grams, TransFat 0 grams

ARMENIAN RICE AND NOODLES



Armenian Rice and Noodles image

My daughters call this "Noodle Rice" and we have some variation on it several times a month. I've used broken spaghetti, vermicelli, and orzo in place of the egg noodles (choose eggless pasta to be totally vegan...well, duh, you knew that!) I also usually throw in a handful of golden raisins with it and up the water just a bit to account for plumping them up - the kids eat those first! Be creative...substitute a little lemon juice for part of the water if it's going with fish, etc. A nice, reliable add-on to dinner, originally from "Betty Crocker's New Int'l Cookbook."

Provided by winkki

Categories     Long Grain Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup fine egg noodles, uncooked
1/4 cup butter or 1/4 cup margarine
2 1/2 cups water
1 cup long grain rice, uncooked
1 1/4 teaspoons salt
pepper

Steps:

  • Break noodles into small (1") pieces.
  • Melt butter in med-large saucepan; cook noodles in butter 5 min, stirring frequently.
  • Add remaining ingredients.
  • Bring to boil, stirring a few times; reduce heat.
  • Simmer, covered, 14 min (don't peek!) Remove from heat, fluff with fork.
  • Cover and let steam 5-10 min.
  • Garnish with snipped parsley if desired.

Nutrition Facts : Calories 153.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 19.2, Sodium 407.9, Carbohydrate 21.9, Fiber 0.5, Sugar 0.1, Protein 2.4

ARMENIAN RICE PILAF



Armenian Rice Pilaf image

This is a staple of Armenian homes and is always a favorite with everyone. Very easy to prepare and delicious with any meal, especially poultry. I serve this rice with breaded, baked chicken quarters.

Provided by 5lilblessings

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 35m

Yield 6

Number Of Ingredients 5

½ cup butter
1 ½ cups uncooked fine egg noodles
3 cups uncooked long grain white rice
5 (14.5 ounce) cans chicken broth
4 cubes chicken bouillon

Steps:

  • Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
  • Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 84.9 g, Cholesterol 48 mg, Fat 16.8 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 10 g, Sodium 1976.1 mg, Sugar 0.2 g

ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS



Armenian Rice Pilaf With Raisins and Almonds image

This traditional Armenian rice pilaf has been passed down through the generations of Christine Vartanian Datian's family. Peas, parsley and allspice have been added to the original for extra flavor and color.

Provided by Tara Parker-Pope

Time 45m

Yield Serves 4-6

Number Of Ingredients 11

5-6 tablespoons butter
4-5 ounces dried vermicelli or egg noodles
2 cups long-grain white rice
1 quart fat-skimmed vegetable, chicken or turkey broth
1 teaspoon sea salt and 1/2 teaspoon white or black pepper
1/2 teaspoon ground allspice
1/2 cup coarsely chopped almonds
1/2 cup coarsely chopped golden or black raisins
1/2 cup frozen petite peas (optional)
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice

Steps:

  • In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
  • Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
  • Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
  • Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
  • Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 11 grams, TransFat 0 grams

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