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Armenian Rice Pilaf

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. Prep
20 min.
40 min.
Ready In
60 min.
8 servings
Trans-fat Free
Metric measurements


1/4pound butterVideo or margarine
1/2cup vermicelli pasta
2cups rice uncooked long-grain
4cups chicken broth boiling hot
1x salt to taste*
* not incl. in nutrient facts


Melt butter in heavy pan or Dutch oven . Break vermicelli in small pieces, add to pan and cook until golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Add boiling broth and season to taste with salt.

Cook, covered, over low heat until liquid is absorbed, about 25 minutes. Stir lightly with fork. Let stand in warm place 15 to 20 minutes before serving.

First published: last updated: 2014-12-16

0 stars - based on 1 ratings, best: 5, worst: 0, reviews: 0

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1 comment

This recipe is classic; the one I most remember from my childhood. My Uncle Charley (the best cook in the family) would often stir in a cup of toasted (lightly salted) pine nuts before serving. Absolutely delicious.

vermont over 4 years ago

Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 34235% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 256mg 11%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 4%
Sugars g
Protein 13g
Vitamin A 7% Vitamin C 0%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

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