Armenian Rice Pilaf

Armenian Rice Pilaf

77 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
5lilblessings
Recipe by  5lilblessings

“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

Adjust Servings

Original recipe yields 6 cups

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 (77)

Rate This Recipe
bikerchickie
45

bikerchickie

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!

5lilblessings
27

5lilblessings

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

Jeri L.
24

Jeri L.

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 535 cal
  • 27%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 84.9 g
  • 27%
  • Protein
  • 9.2 g
  • 18%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 1976 mg
  • 79%

Based on a 2,000 calorie diet

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