Armenianriceandnoodles Recipes

ARMENIAN RICE

Steps:

• Heat the oil in a saucepan and add the noodles. Cook, stirring, until browned.
• Add the rice and garlic and stir. Add salt and pepper to taste, butter and the chicken broth.
• Cover and cook over low heat exactly 17 minutes. Stir in the finely chopped parsley and serve.

ARMENIAN RICE PILAF

Steps:

• Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
• Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

ARMENIAN RICE PILAF

Steps:

• Heat butter in 2qt saucepan until frothy.
• Add vermicelli; saute until golden, dont burn.
• Add rice, stir.
• Add chicken broth, stir to mix.
• Cover and cook for 17 minutes on simmer.

ARMENIAN RICE

Steps:

• Brown first 4 ingredients in a skillet. Pour into a 4-quart casserole; add remaining ingredients, stirring until well mixed.
• Bake in 300 degree oven for 3 hours or until rice is tender and liquid is absorbed. Be sure that oven is no more than 300 degrees.
• (The original recipe calls for only 1/2 t. sliced almonds. I don't know if that was a typo -- but I increased it to one tablespoon - and sometimes even add a little more).

ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS

Steps:

• In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
• Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
• Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
• Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
• Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)

ARMENIAN RICE AND NOODLES

Steps:

• Break noodles into small (1") pieces.
• Melt butter in med-large saucepan; cook noodles in butter 5 min, stirring frequently.
• Add remaining ingredients.
• Bring to boil, stirring a few times; reduce heat.
• Simmer, covered, 14 min (don't peek!) Remove from heat, fluff with fork.
• Cover and let steam 5-10 min.
• Garnish with snipped parsley if desired.