Armenian Rice Pilaf Recipes

ARMENIAN PILAF

Steps:

• In a large nonstick skillet, saute the onion, bulgur, rice and vermicelli in butter for 6-7 minutes or until golden brown. Add the broth, water and oregano; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork.

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

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

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.

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.)

VERMICELLI RICE PILAF

Steps:

• In a large saucepan, heat butter over medium-high heat. Add vermicelli; cook and stir 4-5 minutes or until golden brown. Add rice, broth, water, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes., Fluff with a fork. If desired, top with chives.

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 PILAF

Steps:

• Toast pasta in a medium saucepan over medium heat until deep golden brown, about 4 minutes. Add butter, and let melt. Add rice, and stir in stock and salt. Bring to a boil. Reduce heat, and let simmer, covered, until liquid has been absorbed and rice is tender, about 16 minutes. Let stand, covered, for 10 minutes. Fluff with a fork.