Armenian Rice Pilaf
An easy, fluffy Near East style rice pilaf with toasted vermicelli. The simplest, most versatile side dish, ready in about 35 minutes.
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Servings: 6
Equipment
- Medium pot or saucepan with a tight-fitting lid
- Wooden Spoon
- Fork
Ingredients
- 2 tablespoon butter
- ½ cup fine vermicelli
- 2 cups white rice
- 32 ounces Chicken Broth
- ½ teaspoon salt optional
- ¼ cup finely diced onion optional
- 1 clove garlic minced optional
Instructions
- Melt the butter in a medium pot over medium heat. Add the vermicelli and stir constantly until deep golden brown, about 3 to 5 minutes. (If using onion and garlic, add them with the vermicelli and soften.)
- Add the rinsed rice and stir for about 1 minute, until coated and glossy.
- Pour in the chicken broth and salt. Bring to a boil.
- Cover, reduce the heat to low, and cook undisturbed until all the liquid is absorbed, about 20 minutes.
- Remove from the heat and let it sit, covered, for 10 minutes. Fluff with a fork and serve.
Notes
- Rinse the rice until the water runs clear for the fluffiest result.
- Gluten-free: use gluten-free orzo in place of the vermicelli, or toast the rice alone with no vermicelli.
- Grandma's variation: fold in toasted sunflower seeds and dried cranberries at the end for a festive holiday pilaf.
- Make ahead: prepare up to a day in advance and reheat with a splash of broth.
- Vegetarian: use vegetable broth in place of chicken broth.
Nutrition
Calories: 260kcal