Ingredients for Armenian Rice Pilaf
- 4 tablespoons butter
- 1 cup vermicelli pasta
- 1 ½ cups long-grain white rice
- 2 ½ cups hot chicken broth
How to Make Armenian Rice Pilaf
- Melt 4 tablespoons of butter in a 2-quart saucepan over medium heat until it becomes frothy.
- Add 1 cup of vermicelli pasta and sauté until golden brown, stirring frequently to prevent burning.
- Add 1 ½ cups of long-grain white rice and stir to coat with the butter and vermicelli.
- Pour in 2 ½ cups of hot chicken broth, stirring gently to combine.
- Bring the mixture to a simmer, then reduce heat to low, cover the saucepan tightly, and cook for 17 minutes, or until all the liquid is absorbed and the rice is tender.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork and serving.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
25g
Carbs
6g
