Ingredients for Auntie's Armenian Rice Pilaf
- 4 tablespoons unsalted butter
- 1/2 cup vermicelli noodles
- 1 cup long-grain white rice
- 2 cups low sodium chicken broth
- salt to taste
- ground pepper to taste
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How to Make Auntie's Armenian Rice Pilaf
- Melt 4 tablespoons of unsalted butter in a 2-quart heavy saucepan with a tight-fitting lid over medium heat. Cook until the foam subsides.
- Add 1/2 cup of vermicelli noodles and sauté until they are dark and reddish in color.
- Stir in 1 cup of long-grain white rice and sauté in the butter until the rice is fragrant and nutty.
- Increase the heat to medium-high.
- Pour in 2 cups of boiling chicken broth and stir to combine.
- Add salt and pepper to taste. Sample the broth to adjust seasoning as needed.
- Cover the saucepan and bring the mixture to a boil.
- Once boiling, reduce the heat to maintain a gentle simmer. Cook for exactly 20 minutes.
- After 20 minutes, remove the lid and taste a few grains of rice to check for doneness.
- If the rice is still a bit hard, replace the lid and cook for an additional 2 minutes.
- When the rice is tender, remove the saucepan from the heat.
- Place a paper napkin directly on top of the pilaf and replace the lid.
- Let the pilaf sit undisturbed for 5 minutes.
- After the resting period, remove the lid, discard the paper napkin, and fluff the pilaf with a fork before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
25g
Carbs
9g
