Grandmas Armenian Rice Pilaf Recipes

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 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:

• Soak rice in a bowl of water for 10 minutes. Drain.
• Bring chicken broth to a boil in a large saucepan.
• Melt butter in a skillet over medium heat. Add vermicelli; cook and stir until brown, 2 to 3 minutes. Add rice; cook and stir until combined, about 1 minute. Pour into boiling broth. Reduce heat to low and simmer, covered, until rice is tender, about 20 minutes.
• Season rice with salt and pepper; fluff with a fork.

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:

• 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:

• 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.