Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Armenian Vermicelli Pilaf Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Cup(s) Uncooked Rice
1/2 Cup(s) Vermicelli, broken in 1"
2 Tablespoon(s) Olive Oil Or Butter
2 Cup(s) Chicken Or Beef Broth
Salt, to taste
Saute rice and vermicelli; stirring constantly, in olive oil or butter
in nonstick pan until rice is translucent, about 2 minutes. Combine
rice and vermicelli with broth in steaming pan; season to taste. Cover
and steam until rice is done, 18 to 20 minutes. Uncover and allow to
dry out, 3 to 5 minutes. Fluff with fork before serving. Variations: *
Turkish cooks sometimes chop and add the white parts of a few
scallions at the end of the steaming step. Substitute 1/2 cup fine egg
noodles for vermicelli. NOTES : This popular dish is used
interchangeably with plain rice pilaf. Especially good with chicken
and lamb stews. Recipe by: The Ultimate Rice Cooker Cookbook by Betty
L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and
Susan Kirkland <> on Jan 04, 1998

Nutrition (calculated from recipe ingredients)
Calories: 183
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 82.6mg
Potassium: 14.9mg
Carbohydrates: 42.8g
Fiber: <1g
Sugar: 12.8g
Protein: 2.2g

Scale this recipe to Servings [?]