Armenian Rice

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  • Servings: 8 to 10

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  • 1 1/2 sticks unsalted butter
  • 3 ounces vermicelli or angel hair pasta, broken into 2-inch lengths (1 cup)
  • 1/2 cup pine nuts
  • 4 cups long-grain white rice
  • 8 cups chicken stock, warmed
  • Kosher salt and freshly ground white pepper
  • 1/3 cup thinly sliced mint leaves

How to make this recipe

  1. In a large pot, melt the butter. Stir in the vermicelli and pine nuts and cook over high heat until golden brown, 3 minutes. Stir in the rice. Add the chicken stock, 1 teaspoon of salt and 1 teaspoon of white pepper. Cover and cook over low heat for 25 minutes, until the rice is tender and the stock has been absorbed. Uncover, fluff with a fork and cover again. Let stand for 20 minutes. Stir in half of the mint; season with salt and pepper. Transfer the rice to a bowl. Garnish with the remaining mint and serve right away.

Contributed By Published December 2009

463381 recipes/armenian-rice 2013-12-06T23:09:02+00:00 Lulu Powers winter|kitchens|christmas|thanksgiving|middle-eastern|beans-grains-and-legumes|pasta-and-noodles|side-dishes|10|8 december-2009,middle eastern rice,middle eastern recipes,armenian recipes,Lulu Powers recipes,armenian-rice 463381

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