Armenian Rice Food

AUNTIE'S ARMENIAN RICE PILAF

Auntie's Armenian Rice Pilaf image

Being of Armenian descent, I was raised on foods from that region of the world, and pilaf was one on which the children in my family cut their teeth. I never even knew rice was white until I was 17 years old as we always ate pilaf. My brothers and I had no grandmother to teach us, but we did have our great-aunt, our grandfather's sister, who filled that role, and passed-down the recipes from our ancestors to us, and now I prepare them for my own children. This pilaf recipe is it: just pilaf. Nothing fancy, no mushrooms, nor shallots or onions or pine nuts. It was our staple. We ate it with stroganoffs poured over the top, with grilled burgers on Saturday afternoons in the long, hot Summers in Long Island and then Southern California, with my mother's wonderful roasts on Sunday nights. It was the perfect side with Shish Kebob on Christmas day, and alongside our Thanksgiving turkey. This is the recipe for pilaf as Auntie taught us.

Provided by Rosie Posie 88

Categories Medium Grain Rice

Time 35m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup butter
1/2 cup vermicelli
1 cup rice
2 1/2 cups low sodium chicken broth, preferably homemade, heated till boiling
1/4 teaspoon salt
1/4 teaspoon ground pepper

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 RICE PILAF

Armenian Rice Pilaf image

From a dear Armenian friend. I have made this for 25 years. It is so easy and always comes out perfect. This to me is the true pilaf.

Provided by MizzNezz

Categories Lunch/Snacks

Time 22m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

4 tablespoons butter
1/2 cup vermicelli, broken in little pieces
3/4 cup rice
1 1/2 cups chicken broth

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.

Nutrition Facts : Calories 165.4, Fat 8.2, SaturatedFat 5, Cholesterol 20.4, Sodium 254.5, Carbohydrate 19.6, Fiber 0.3, Sugar 0.2, Protein 2.9

ARMENIAN RICE PILAF

Armenian Rice Pilaf image

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

Ingredients

½ cup butter
1 ½ cups uncooked fine egg noodles
3 cups uncooked long grain white rice
5 (14.5 ounce) cans chicken broth
4 cubes chicken bouillon

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

Armenian Rice Pilaf image

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

Ingredients

1 cup Uncle Ben's converted brand rice
2 tablespoons orzo pasta or 2 tablespoons skinny noodles
1 teaspoon salt
black pepper
2 cups chicken broth
1 tablespoon olive oil
1 tablespoon butter

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 RICE

Armenian Rice image

Provided by Pierre Franey

Categories side dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon corn, peanut or vegetable oil
1/4 cup fine egg noodles
1 cup raw rice
1 teaspoon finely chopped garlic
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
1 1/2 cups chicken broth
1/4 cup finely chopped parsley

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.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 11 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 364 milligrams, Sugar 2 grams, TransFat 0 grams

ARMENIAN RICE

Armenian Rice image

Make and share this Armenian Rice recipe from Food.com.

Provided by Bobbie

Categories Long Grain Rice

Time 3h25m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1/4 lb butter
3 slices bacon, diced
2 cups converted long grain rice
1/4 teaspoon salt
1/2 cup chopped onion
3 tablespoons soy sauce
1 (8 ounce) can mushrooms, sliced and drained
1 tablespoon sliced almonds
3 (12 ounce) cans beef consomme
3 (12 ounce) cans beef broth

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).

Nutrition Facts : Calories 254.6, Fat 11.6, SaturatedFat 5.8, Cholesterol 25.1, Sodium 1505.6, Carbohydrate 27.6, Fiber 0.8, Sugar 0.8, Protein 10.1

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Armenian Rice Food

AUNTIE'S ARMENIAN RICE PILAF

ARMENIAN RICE PILAF

From a dear Armenian friend. I have made this for 25 years. It is so easy and always comes out perfect. This to me is the true pilaf.

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.

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.

ARMENIAN RICE

ARMENIAN RICE

Make and share this Armenian Rice recipe from Food.com.

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