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Armenian Rice Pilaf

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¼ pound butter
or margarine
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½ cup vermicelli pasta
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2 cups rice
uncooked long-grain
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4 cups chicken broth
boiling hot
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1 x salt
to taste
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Ingredients

Amount Measure Ingredient Features
113.4 g butter
or margarine
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118 ml vermicelli pasta
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473 ml rice
uncooked long-grain
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946 ml chicken broth
boiling hot
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1 x salt
to taste
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Directions

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.



* not incl. in nutrient facts Arrow up button

Comments


suziela

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.

 

 

Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 34235% 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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