Low Sodium Armenian Rice Pilaf
Delight in the comforting flavors of **Low Sodium Armenian Rice Pilaf**, a healthier spin on the classic Middle Eastern side dish. This recipe combines **toasted vermicelli noodles** and **aromatic long-grain white rice**, which are lightly browned in unsalted butter and simmered to perfection in **low sodium chicken broth**. A hint of cinnamon and garlic subtly enhances the dish's warmth, while sautéed onions add a touch of natural sweetness. Perfect for those watching their sodium intake, this pilaf is a versatile, heart-healthy side that's elegant enough for dinner parties yet simple enough for weeknight meals. Top it with a sprinkle of fresh parsley for a vibrant finish and pair it with roasted meats, grilled vegetables, or hearty stews for a complete, wholesome meal. **Easy, flavorful, and low sodium**, this rice pilaf will quickly become a family favorite in your kitchen!
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Recipe Information
Ingredients
- 1 cup Long grain white rice
- 0.5 cup Vermicelli noodles, broken into 1-inch pieces
- 2 tablespoons Unsalted butter
- 2.5 cups Low sodium chicken broth
- 0.25 cup Yellow onion, finely chopped
- 1 clove Garlic, minced
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Cinnamon
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a large skillet over medium heat, melt the unsalted butter. Add the broken vermicelli noodles and cook, stirring frequently, until they are golden brown. Pay careful attention to avoid burning, about 2-3 minutes.
Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and continue to cook for an additional 1 minute until fragrant.
Add the rinsed rice to the skillet and stir well to coat the rice and noodles with the butter and aromatics.
Carefully pour in the low sodium chicken broth, and season with black pepper and cinnamon. Stir to combine all the ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low, and cover the skillet with a tight-fitting lid.
Allow the pilaf to simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Do not uncover the skillet during this time to ensure even cooking.
Once cooked, remove the skillet from the heat and let it sit, covered, for an additional 5 minutes to allow the steam to finish cooking the rice.
Fluff the rice pilaf with a fork, and garnish with freshly chopped parsley, if using, before serving. Enjoy your flavorful, low sodium Armenian rice pilaf!
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.2 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
