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Armenian Pilaf Recipe

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"My grandfather was born in Armenia in the mid-1800's" Susan Lederer relates from her home in Fallon, Nevada. "This pilaf recipe is adapted from one he brought to this country. At our house, it's a standard with shish kabobs and chicken dishes.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 medium onion, chopped
  • 1/2 cup bulgur
  • 1/2 cup uncooked long grain rice
  • 1/2 cup uncooked broken vermicelli (1-inch pieces)
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) beef broth
  • 1/3 cup water
  • 1/4 teaspoon dried oregano

Nutritional Facts

One serving (3/4 cup) equals 183 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 282 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Directions

  1. In a large nonstick skillet, saute the onion, bulgur, rice and vermicelli in butter for 6-7 minutes or until golden brown. Add the broth, water and oregano; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork. Yield: 6 servings.
Originally published as Armenian Pilaf in Light & Tasty December/January 2002, p52

Nutritional Facts

One serving (3/4 cup) equals 183 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 282 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Armenian Pilaf

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MY REVIEW
Reviewed Sep. 16, 2012

This is an excellent recipe! I make it on the stove using brown rice. I find it won't cook correctly in the rice cooker because of the different grains.

MY REVIEW
Reviewed Sep. 16, 2012

This is an excellent recipe! I make it on the stove using brown rice. I find it won't cook correctly in the rice cooker because of the different grains.

MY REVIEW
Reviewed Sep. 16, 2012

This is an excellent recipe! I make it on the stove using brown rice. I find it won't cook correctly in the rice cooker because of the different grains.

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