Armenianriceandnoodles Recipes

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.

PENANG FRIED RICE NOODLES

Steps:

• Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well.
• Stir together soy sauce and water, then reserve.
• Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.
• Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through).
• Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute.
• Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.
• Remove pan from heat and stir in eggs. Serve immediately.

MEDITERRANEAN RICE NOODLES

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 AND NOODLES

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.

ARMENIAN RICE

Steps:

• Brown first 4 ingredients in a skillet. Pour into a 4-quart casserole; add remaining ingredients, stirring until well mixed.
• Bake in 300 degree oven for 3 hours or until rice is tender and liquid is absorbed. Be sure that oven is no more than 300 degrees.
• (The original recipe calls for only 1/2 t. sliced almonds. I don't know if that was a typo -- but I increased it to one tablespoon - and sometimes even add a little more).

ARMENIAN LENTILS

Steps:

• Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
• Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
• Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.

ARMENIAN RICE

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.