Armenian Rice Pilaf Recipe - Allrecipes.com
Armenian Rice Pilaf Recipe
  • READY IN 35 mins

Armenian Rice Pilaf

Recipe by  

"This is a staple of Armenian homes and is always a favorite with everyone. Very easy to prepare and delicious with any meal, especially poultry. I serve this rice with breaded, baked chicken quarters."

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
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  • PREP

    5 mins
  • COOK

    30 mins
  • READY IN

    35 mins

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 08, 2009

I used to do catering for an Armenian friend of mine, and all we wanted was the FOOD - forget money. THIS is the closest thing I have found YET that even comes close to hers. DO NOT add a "pinch" of anything - this is the way it is SUPPOSED to taste. YUM. Even my super picky never eats rice daughter asked for THIRDS!

 
Most Helpful Critical Review
Jun 12, 2011

Quiet and understated, just what I wanted to serve alongside a fish entree. I used orzo rather than fine noodles and added fresh chopped parsley at the end. Scaling this down to one serving, and then making half of THAT, served the two of us quite sufficiently.

 
Mar 23, 2009

Very popular family recipe. We Love it here! Whenever we have baked chicken we make this. Great with warmed sweet corn.

 
Aug 12, 2009

This would probably be 6 stars as written...I am trying to cut sodium and fat so I used low sodium chicken base and only one Tbsp of butter for 2 servings. Also, the serving size it quite large. We had plenty left over.

 
Jan 08, 2010

I used chicken bouillon powder (about two tablespoons) and water instead of the cubes and broth. This was very good, but you should know that it makes a TON. I'd say it's enough for at least fifteen people. The taste is excellent.

 
Jun 07, 2010

I didn’t know what to do with the half a bag of fine egg noodles I had sitting in my cupboard, typed "fine egg noodles into the ingredients search and this was the first thing that came up so I though I would give it a shot since I had all the ingredients on had and it came out Delicious! I cut the serving size down to two since I made this as a side dish for me and my fiancé, and man was there a lot! future hubby thought it was FANTASTIC and asked me if it was easy to make (I’m sure I will be getting request for "that rice noodle stuff you made that one time" pretty often!) Thanks for the great recipe!!!!

 
Jan 19, 2010

Quick and easy. I sauteed the rice in the Butter, then added the noodles--as they browed quickly. I also heated the water (in microwave while sauteing the rice) and added it hot. Cuts down on time.

 
Jul 27, 2009

We loved this. I made it for a family reunion (my husband's family) picnic. I wanted something that would hold up in the Utah summer heat. The was a little worried that it would be too bland, so before I cooked the rice, I added some garlic salt and italian seasonings. The seasonings by no means overpowered it. They were very subtle. Cooking this in the chicken broth/bouillon is very important -- as you could tell by the aroma in my house when it was cooking.

 

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Nutrition

  • Calories
  • 535 kcal
  • 27%
  • Carbohydrates
  • 84.9 g
  • 27%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 1976 mg
  • 79%

* Percent Daily Values are based on a 2,000 calorie diet.

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