Best Grandmas Armenian Rice Pilaf Recipes

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AUNTIE'S ARMENIAN RICE PILAF



Auntie's Armenian Rice Pilaf image

Being of Armenian descent, I was raised on foods from that region of the world, and pilaf was one on which the children in my family cut their teeth. I never even knew rice was white until I was 17 years old as we always ate pilaf. My brothers and I had no grandmother to teach us, but we did have our great-aunt, our grandfather's sister, who filled that role, and passed-down the recipes from our ancestors to us, and now I prepare them for my own children. This pilaf recipe is it: just pilaf. Nothing fancy, no mushrooms, nor shallots or onions or pine nuts. It was our staple. We ate it with stroganoffs poured over the top, with grilled burgers on Saturday afternoons in the long, hot Summers in Long Island and then Southern California, with my mother's wonderful roasts on Sunday nights. It was the perfect side with Shish Kebob on Christmas day, and alongside our Thanksgiving turkey. This is the recipe for pilaf as Auntie taught us.

Provided by Rosie Posie 88

Categories     Medium Grain Rice

Time 35m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 6

1/4 cup butter
1/2 cup vermicelli
1 cup rice
2 1/2 cups low sodium chicken broth, preferably homemade, heated till boiling
1/4 teaspoon salt
1/4 teaspoon ground pepper

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.

ARMENIAN PILAF



Armenian Pilaf image

This is a recipe that I have been making since I was a teenager. My Step-Father was Armenian, and we ate this pilaf often, with our evening meal. It has a great buttery flavor, and can be made with either brown rice or long grain, white rice. It's YUMMY either way. I learned to make it with just butter. However, using a combination of oil and butter, helps to keep smoking and burning to a minimum, while still imparting the great buttery taste. I have also made it with just olive oil, and also with a combination of butter and olive oil. Of course, the flavor is slightly different. I think it has the best flavor, when made with just 3 Tbsp of butter (no oil), but it is healthier with the butter/oil combination, and healthiest with 2 Tbsp oil and no butter.

Provided by Devonviolet

Categories     White Rice

Time 40m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 6

1 1/2 cups long grain white rice
2 ounces vermicelli (May substitute Angel Hair Pasta)
2 tablespoons butter
1 tablespoon safflower oil (Olive oil may be used, but may taste slightly different)
3 cups organic chicken broth (unsalted)
1/2 teaspoon salt

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.

ARMENIAN RICE PILAF



Armenian Rice Pilaf image

Very simple but delicious rice dish. You can add currants or nuts to make it fancy. If using canned chicken broth, use one can plus water to make the two cups.

Provided by manushag

Categories     Long Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup Uncle Ben's converted brand rice
2 tablespoons orzo pasta or 2 tablespoons skinny noodles
1 teaspoon salt
black pepper
2 cups chicken broth
1 tablespoon olive oil
1 tablespoon butter

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.

ARMENIAN RICE PILAF



Armenian Rice Pilaf image

Got this recipe from my brother. We both love it. Light, flavorful rice pilaf that does not overpower the flavor of the main dish, but rather compliments it. Also, low sodium - a plus! Some interesting variations to the basic recipe would be the addition of roasted pine nuts and minced dry apricots, or sautéing ¼ cup of minced onion or scallions in the butter just after browning the vermicelli.

Provided by Maureen in MA

Categories     Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup basmati long-grain white rice
1/2 cup vermicelli, broken up or 1/2 cup orzo pasta
2 tablespoons butter
2 cups chicken broth (low sodium)
1 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 240, Fat 6.8, SaturatedFat 3.9, Cholesterol 15.3, Sodium 1007.8, Carbohydrate 37.6, Fiber 0.7, Sugar 0.4, Protein 5.8

ARMENIAN RICE PILAF



Armenian Rice Pilaf image

This is a staple of Armenian homes and is always a favorite with everyone. Very easy to prepare and delicious with any meal, especially poultry. I serve this rice with breaded, baked chicken quarters.

Provided by 5lilblessings

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 35m

Yield 6

Number Of Ingredients 5

½ cup butter
1 ½ cups uncooked fine egg noodles
3 cups uncooked long grain white rice
5 (14.5 ounce) cans chicken broth
4 cubes chicken bouillon

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.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 84.9 g, Cholesterol 48 mg, Fat 16.8 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 10 g, Sodium 1976.1 mg, Sugar 0.2 g

ARMENIAN RICE PILAF



Armenian Rice Pilaf image

From a dear Armenian friend. I have made this for 25 years. It is so easy and always comes out perfect. This to me is the true pilaf.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 22m

Yield 6 serving(s)

Number Of Ingredients 4

4 tablespoons butter
1/2 cup vermicelli, broken in little pieces
3/4 cup rice
1 1/2 cups chicken broth

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.

Nutrition Facts : Calories 165.4, Fat 8.2, SaturatedFat 5, Cholesterol 20.4, Sodium 254.5, Carbohydrate 19.6, Fiber 0.3, Sugar 0.2, Protein 2.9

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