Ingredients for Armenian Rice Pilaf With Mushrooms
- 1/4 cup butter
- 1 medium onion, chopped
- 1 cup sliced mushrooms
- 1/2 medium green pepper, chopped
- 1 medium tomato, diced
- 1 clove garlic, minced
- 1 1/2 cups uncooked basmati rice
- 1/2 teaspoon turmeric
- 3 cups vegetable broth
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
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How to Make Armenian Rice Pilaf With Mushrooms
- In a heavy saucepan or casserole, melt the butter (or margarine) over medium heat.
- Add the chopped onion, sliced mushrooms, and green pepper. Cook gently, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften.
- Stir in the diced tomato and minced garlic. Cook for 2 minutes more.
- Add the rice and turmeric (or saffron). Cook for 2 minutes, stirring constantly, until the rice grains are thoroughly coated with the butter (or margarine) but not browned.
- Pour in the broth and sprinkle with salt. Bring to a boil, stirring.
- Reduce the heat to low, cover the saucepan, and simmer for approximately 20 minutes, or until all the liquid has been absorbed and the rice is tender but still firm to the bite—not mushy.
- Remove from heat and let stand, covered, for 5 minutes.
- Gently fluff the rice with a fork.
- Spoon the pilaf onto a heated serving platter, being careful not to mash it, and sprinkle with chopped parsley. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
12g
Fat
38g
Carbs
13g
