Zutaten für Armenian Pilaf
- 2 cups Long Grain White Rice
- 1/2 cup Vermicelli
- 2 tablespoons Butter
- 1 tablespoon Safflower Oil
- 4 cups Chicken Broth
- 1/2 teaspoon Salt
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Zubereitung von Armenian Pilaf
- Heat the butter (and oil, if using) in a medium saucepan over medium heat.
- Add the vermicelli, broken into approximately 2-inch pieces. Stir constantly until the vermicelli is a deep golden brown, about 5-7 minutes. The butter and oil will foam – this is normal!
- Pour in the chicken broth. The broth will stop the vermicelli from frying further.
- Add the rice to the saucepan.
- Bring the mixture to a boil.
- Once boiling, cover the pan tightly with a lid, reduce the heat to the lowest setting, and simmer for 20 minutes without stirring or lifting the lid.
- After 20 minutes, gently stir the rice mixture and recover the pan.
- Allow to sit for another 10-15 minutes, or until all the liquid is absorbed.
- Fluff with a fork and serve hot. Enjoy your delicious Armenian Pilaf!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
2g
Fat
14g
Carbs
14g
