Armenian Pilaf with Pine Nuts

Armenian Pilaf with Pine Nuts Recipe
Photo: Alex Farnum; Styling: Kevin Crafts
Reader Christine Datian, from Las Vegas, suggests serving her traditional Armenian pilaf, made with both rice and toasted pasta, alongside roasted lamb or chicken and a green salad.

Yield:

Serves 8 (serving size: 1 cup)

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 285
Caloriesfromfat 21 %
Protein 7.5 g
Fat 6.7 g
Satfat 2.3 g
Carbohydrate 48 g
Fiber 1.2 g
Sodium 478 mg
Cholesterol 20 mg

Ingredients

2 tablespoons butter
1 cup (4 oz.) vermicelli, broken into 1-in. pieces
2 cups long-grain white rice
1 qt. reduced-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon lemon juice
1/4 cup toasted pine nuts

Preparation

1. Melt butter in a large frying pan over medium-high heat. Add pasta and cook until browned and fragrant, about 4 minutes. Stir in remaining ingredients except for nuts.

2. Bring to a boil, then reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Sprinkle with nuts.

Note:

Christine Datian, Las Vegas,

October 2012
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