Armenian Rice Pilaf
547
547
Ingredients
| ¼ | pound |
butter
or margarine |
|
| ½ | cup |
vermicelli pasta
|
|
| 2 | cups |
rice
uncooked long-grain |
|
| 4 | cups |
chicken broth
boiling hot |
|
| 1 | x |
salt
to taste |
* |
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.
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?
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.
almost 12 years ago