Armenian Rice Recipes

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.

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

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 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.

AUNTIE'S ARMENIAN RICE PILAF

Steps:

• In 2-qt. heavy saucepan with tight-fitting lid, melt butter over medium heat until foam subsides.
• Add vermicelli noodles and saute until dark and reddish in color.
• Stir in rice and saute in butter until rice is fragrant and nutty in aroma.
• Raise heat to medium-high; pour in boiling chicken broth and stir.
• Add salt and pepper, tasting a bit of the broth to ensure desired seasoning.
• Cover and bring to a boil.
• Once boiling, reduce heat to keep broth at a simmer and cook for exactly 20 minutes.
• After 20 minutes, remove cover and taste a few grains of rice for doneness. If still a bit hard, replace cover and cook for two additional minutes.
• When rice is tender, remove pot from heat. Place a paper napkin directly on top of the pilaf and replace cover; let sit undisturbed for 5 minutes.
• After rest-time has elapsed, remove cover, discard the paper napkin, and stir the pilaf before serving.

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.

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

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.