Armenian-Style Rice Pilaf

Method

1. 1

   Place rice in a medium bowl and rinse with hot tap water until water runs clear, about 30 seconds. Cover rice completely with fresh hot tap water and set aside for 10 minutes. Drain rice thoroughly in a fine-mesh strainer; discard soaking water.

2. 2

   Melt butter in a 3-quart saucepan over medium heat. Add the pasta and cook, stirring regularly, until evenly golden brown, 4 to 6 minutes. Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes. Add stock, salt, and pepper, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 10 minutes.

3. 3

   Remove pan from heat, remove the lid, cover pot with a folded dish towel, and set lid back in place. Let sit for 10 minutes. Fluff rice with a fork, stir in half of parsley, if using, and transfer to a serving dish. Top with remaining parsley and serve.

Nutrition

calories

132 kcal

fatContent

6 g

fiberContent

0 g

sugarContent

0 g

sodiumContent

381 mg

proteinContent

3 g

cholesterolContent

15 mg

carbohydrateContent

16 g

saturatedFatContent

4 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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