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Armenian, Middle Eastern
Armenian-Style Pilaf

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The secret of this pilaf is the vermicelli—thin strings of pasta that have been broken into small pieces and cooked in a generous knob of butter until toasted to a rich golden brown. Only then are the rice and currants added, and the whole thing cooked in simmering chicken broth. Perfect as a background for steamed or stir-fried vegetables or with grilled meats or fish.

Yield: Makes 4 servings

Ingredients

  • ¾ cup uncooked long-grain white rice
  • 3 tablespoons unsalted butter
  • ½ cup broken pieces (about ½-inch lengths) vermicelli or thin spaghetti
  • 2 cups reduced-sodium chicken broth
  • 2 tablespoons dried currants
  • Kosher salt

Directions

1. Place the rice in a large bowl and add cold water to cover. Swish the rice around; drain. Repeat two more times or until the water is clear. Drain in a strainer and let stand until ready to cook.

2. Melt the butter in a large wide saucepan or deep skillet over medium-low heat. Add the vermicelli; cook, stirring, until the pasta is golden brown, about 10 minutes.

3. Meanwhile, bring the broth to a simmer in a medium saucepan.

4. Add the rice and currants to the pasta; stir to blend. Add the hot broth and salt to taste. Heat to a boil; stir once. Cover and cook over medium-low heat until the broth is absorbed and the rice is tender, 15 minutes. Let stand, covered, off the heat for 10 minutes before serving.


© 2003 Marie Simmons
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

337kcal (17%)
32mg (3%)
1mg (1%)
73mcg RAE (2%)
253mg
28mg
8g
4g
2g
54g
23mg (8%)
573mg (24%)
6g (28%)
9g (14%)
1mg (6%)
 

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