Armenian Rice Pilaf With Mushrooms Recipes
ARMENIAN RICE PILAF
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
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
Got this recipe from my brother. We both love it. Light, flavorful rice pilaf that does not overpower the flavor of the main dish, but rather compliments it. Also, low sodium - a plus! Some interesting variations to the basic recipe would be the addition of roasted pine nuts and minced dry apricots, or sautéing ¼ cup of minced onion or scallions in the butter just after browning the vermicelli.
Provided by Maureen in MA
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add vermicelli (or orzo) to deep, covered pan suitable for cooking rice. Heat until vermicelli is golden brown. Add rice and sauté for a minute in the butter and vermicelli. Add chicken broth and mix well. Bring to a boil and then lower heat and simmer for 20 minutes until rice is cooked.
- DO NOT OPEN LID and PEEK!
- Rice pilaf should not be gummy or salty. It is a subtle side dish, and is a complement to fish, poultry, lamb and veal.
Nutrition Facts : Calories 240, Fat 6.8, SaturatedFat 3.9, Cholesterol 15.3, Sodium 1007.8, Carbohydrate 37.6, Fiber 0.7, Sugar 0.4, Protein 5.8
ARMENIAN RICE PILAF
Very simple but delicious rice dish. You can add currants or nuts to make it fancy. If using canned chicken broth, use one can plus water to make the two cups.
Provided by manushag
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and brown orzo.
- Add rice and stir, coating rice with oil so grains will be fluffy when cooked.
- Add chicken broth, salt and pepper. Broth should taste a little salty.
- Cover and cook slowly for 20 minutes or until all broth is absorbed. Add currants and nuts if desired.
- Add butter and stir.
ARMENIAN PILAF
This is a recipe that I have been making since I was a teenager. My Step-Father was Armenian, and we ate this pilaf often, with our evening meal. It has a great buttery flavor, and can be made with either brown rice or long grain, white rice. It's YUMMY either way. I learned to make it with just butter. However, using a combination of oil and butter, helps to keep smoking and burning to a minimum, while still imparting the great buttery taste. I have also made it with just olive oil, and also with a combination of butter and olive oil. Of course, the flavor is slightly different. I think it has the best flavor, when made with just 3 Tbsp of butter (no oil), but it is healthier with the butter/oil combination, and healthiest with 2 Tbsp oil and no butter.
Provided by Devonviolet
Categories White Rice
Time 40m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the butter and oil in a medium sauce pan. Break Vermicelli into two inch pieces and place in butter.
- Heat the butter, oil and Vermicelli, on medium heat, stirring constantly, until the Vermicelli is golden brown. During this time, the butter and oil will foam. This is fine, just keep stirring until all of the Vermicelli is golden brown.
- Pour the chicken broth into the pan, which will stop the frying of the Vermicelli.
- Add rice, and continue to heat, until the broth starts to boil.
- Cover the pan, with a tightly fitting lid, lower heat, to lowest temp, and allow to simmer for 20 minutes, without stirring or lifting the lid.
- After 20 minutes, stir rice mixture, and recover. Allow to sit another 10-15 minutes. When the liquid is fully absorbed, it is ready to serve.
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