Armenian Rice Pilaf (for WilliamTheFoodie)
- LindaWhit Sep 21, 2008 06:25 AM
Posting this recipe for a poster on the Boston board:
* Exported from MasterCook *
Armenian Rice Pilaf
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Rice
Amount Measure Ingredient -- Preparation Method
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4 Tbsp. butter
1 cup basmati rice
1/2 cup vermicelli crumbled into 1 inch long pieces
1 1/2 cups chicken broth -- mixed with
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
Melt butter in a deep, covered pan suitable for cooking rice, and and add vermicelli. Sauté until vermicelli is golden brown. Add rice, stirring until well coated, then add chicken broth and water and mix well. Bring to a boil and then lower heat and simmer for 15-25 minutes until rice is cooked and broth is absorbed.
Turn heat off and let sit a few minutes. Stir the pilaf and serve.
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Per Serving (excluding unknown items): 117 Calories; 12g Fat (91.6% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 937mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Fat.
* Rice pilaf should not be gummy or salty. It is a very subtle side dish, and is a compliment to poultry, fish, lamb and veal.
My ex-wife's recipe, gotten from her Armenian grandma, was almost identical - still is, in fact, since I make it frequently. Differences: (a) She uses all chicken broth. (b) There is a good dusting of cayenne pepper on the browning vermicelli. (c) The rice is stirred over the heat until the grains turn chalky white, and then the broth is added. Best to add it all at once, and boldly, since it spits back like mad if you're tentative. Dumping it in at once threatens a massive explosion, but the volume of liquid cools off the pan before that can happen.
There's not much of anything that goes better with grilled lamb chops or lamb shishkebob than this. Grill or broil some tomatoes with garlic and oil and you will be made very happy indeed.
Funny story: Judy also learned to make cheese beoreg from her grandma, who used what amounted to a noodle dough, worked until it was like rubber and then, when it was impossible to roll out, rolled out! Thin! Good upper-torso exercise. Judy got good at it, because I loved those - hers were baked or fried, and I preferred the latter. After we split up I worked on it and worked on it and finally got it right. Some time later I was visiting her and told her all about it. She goggled at me incredulously: "You actually MAKE that dough? Hasn't anyone told you about phyllo??"