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Photo: Alex Farnum; Styling: Kevin Crafts Photo by: Photo: Alex Farnum; Styling: Kevin Crafts

Armenian Pilaf with Pine Nuts

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.

Sunset OCTOBER 2012

  • Yield: Serves 8 (serving size: 1 cup)
  • Total:30 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 21%
  • Protein: 7.5g
  • Fat: 6.7g
  • Saturated fat: 2.3g
  • Carbohydrate: 48g
  • Fiber: 1.2g
  • Sodium: 478mg
  • Cholesterol: 20mg
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Armenian Pilaf with Pine Nuts recipe

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