Armenian Rice Pilaf Recipes

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.

Steps:

• Add vermicelli (or orzo) to deep, covered pan suitable for cooking rice. Heat until vermicelli is golden brown. Add rice and sauté for a minute in the butter and vermicelli. Add chicken broth and mix well. Bring to a boil and then lower heat and simmer for 20 minutes until rice is cooked.
• DO NOT OPEN LID and PEEK!
• Rice pilaf should not be gummy or salty. It is a subtle side dish, and is a complement to fish, poultry, lamb and veal.

Steps:

• In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
• Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
• Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
• Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
• Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)

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.

Steps:

• In a heavy saucepan or casserole, melt the butter over moderate heat.
• Add the onion, mushrooms and sliced green pepper and cook gently until they begin to soften.
• Stir in the tomato together with the garlic and cook for 2 minutes.
• Now add the rice and the turmeric or powdered saffron, and cook 2 minutes until grains are thoroughly coated with butter but not browned, stirring constantly.
• Pour in the broth (stock), sprinkle with salt and bring to a boil, stirring.
• Reduce the heat to low.
• Cover 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.
• Gently fluff the rice with a fork.
• Spoon onto a heated serving platter, being careful not to mash it, and sprinkle with chopped parsley.

Steps:

• Put the butter and oil in a medium sauce pan. Break Vermicelli into two inch pieces and place in butter.
• Heat the butter, oil and Vermicelli, on medium heat, stirring constantly, until the Vermicelli is golden brown. During this time, the butter and oil will foam. This is fine, just keep stirring until all of the Vermicelli is golden brown.
• Pour the chicken broth into the pan, which will stop the frying of the Vermicelli.
• Add rice, and continue to heat, until the broth starts to boil.
• Cover the pan, with a tightly fitting lid, lower heat, to lowest temp, and allow to simmer for 20 minutes, without stirring or lifting the lid.
• After 20 minutes, stir rice mixture, and recover. Allow to sit another 10-15 minutes. When the liquid is fully absorbed, it is ready to serve.

Steps:

• Toast pasta in a medium saucepan over medium heat until deep golden brown, about 4 minutes. Add butter, and let melt. Add rice, and stir in stock and salt. Bring to a boil. Reduce heat, and let simmer, covered, until liquid has been absorbed and rice is tender, about 16 minutes. Let stand, covered, for 10 minutes. Fluff with a fork.

Steps:

• In a large nonstick skillet, saute the onion, bulgur, rice and vermicelli in butter for 6-7 minutes or until golden brown. Add the broth, water and oregano; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork.

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.

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.