Armenian Rice Pilaf With Raisins And Almonds Recipes

RICE WITH ALMONDS AND RAISINS

Steps:

• Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
• Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

ARMENIAN RICE PILAF

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.

ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS

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.)

SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.

ARMENIAN RICE PILAF

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.

RICE PILAF WITH ALMONDS AND RAISINS

Steps:

• Put the rice in a bowl. Wash in several changes of water. Drain. Let the rice soak in water that covers it generously for 30 minutes. Drain through a sieve and leave in the sieve suspended over a bowl to drip. Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, put in the cinnamon. Let it sizzle for 10 seconds. Put in the onions. Stir and fry the onions until they start to brown. Add the almonds. Stir until they are golden. Add the raisins. Stir until they are plump, just a few seconds. Add the drained rice and salt. Stir very gently to mix. Add 2 2/3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes.

ARMENIAN RICE PILAF

Steps:

• Heat butter in 2qt saucepan until frothy.
• Add vermicelli; saute until golden, dont burn.
• Add rice, stir.
• Add chicken broth, stir to mix.
• Cover and cook for 17 minutes on simmer.

ARMENIAN RICE PILAF WITH MUSHROOMS

Steps:

• In a heavy saucepan or casserole, melt the butter over moderate heat.
• Add the onion, mushrooms and sliced green pepper and cook gently until they begin to soften.
• Stir in the tomato together with the garlic and cook for 2 minutes.
• Now add the rice and the turmeric or powdered saffron, and cook 2 minutes until grains are thoroughly coated with butter but not browned, stirring constantly.
• Pour in the broth (stock), sprinkle with salt and bring to a boil, stirring.
• Reduce the heat to low.
• Cover and simmer for approximately 20 minutes or until all the liquid has been absorbed and the rice is tender but still firm to the bite-- not mushy.
• Gently fluff the rice with a fork.
• Spoon onto a heated serving platter, being careful not to mash it, and sprinkle with chopped parsley.