Armenian Pilaf with Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Reader Christine Datian, from Las Vegas, suggests serving her traditional Armenian pilaf, made with both rice and toasted pasta, alongside roasted lamb or chicken and a green salad. Ingredients:
2 tablespoons butter |
1 cup (4 oz.) vermicelli, broken into 1-in. pieces |
2 cups long-grain white rice |
1 qt. reduced-sodium chicken broth |
1 teaspoon kosher salt |
1/2 teaspoon pepper |
1 teaspoon lemon juice |
1/4 cup toasted pine nuts |
Directions:
1. Melt butter in a large frying pan over medium-high heat. Add pasta and cook until browned and fragrant, about 4 minutes. Stir in remaining ingredients except for nuts.
2. Bring to a boil, then reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Sprinkle with nuts.
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