Nut-Free Armenian Rice Pilaf
Light, fluffy, and bursting with comforting flavors, this Nut-Free Armenian Rice Pilaf is a delightful twist on a beloved classic. Made with buttery golden vermicelli pasta, perfectly steamed basmati rice, and savory chicken broth, this dish achieves a nutty richness without the use of nuts, making it allergy-friendly and ideal for gatherings. A garnish of fresh parsley adds a vibrant touch, while the simple preparation ensures it's ready in under 40 minutes. Perfect as a side dish for Armenian or Middle Eastern meals, this fragrant pilaf is a versatile recipe that pairs beautifully with everything from roasted meats to grilled vegetables. Easy, flavorful, and satisfying—it's a must-try addition to your dinner table!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 cup Vermicelli pasta
- 1 cup Basmati rice
- 2 cups Chicken broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Chopped fresh parsley
Instructions
Begin by rinsing the basmati rice under cold water until the water runs clear to remove excess starch. This helps the rice remain fluffy and prevents it from becoming sticky during cooking.
In a medium saucepan or deep skillet, melt the unsalted butter over medium heat.
Add the vermicelli pasta to the melted butter. Stir constantly and sauté the pasta until it is golden brown. This should take about 4-5 minutes and will add a nutty flavor to the pilaf without any nuts.
Once the vermicelli is golden, add the rinsed and drained basmati rice to the pan.
Stir the rice and vermicelli together, allowing the rice to be lightly coated with butter.
Pour in the chicken broth. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer gently for 18-20 minutes. Avoid removing the lid during this period in order to ensure proper steaming.
After 20 minutes, check to ensure the liquid has been absorbed and the rice is tender. If necessary, cook for an additional 1-2 minutes.
Remove from heat and let the pilaf sit, covered, for 5 minutes to allow the steam to continue cooking the rice to perfection.
Season the pilaf with salt and ground black pepper, adjusting to taste.
Fluff the rice pilaf with a fork and garnish with the chopped fresh parsley before serving.
Serve warm as a side dish to complement your favorite Armenian or Middle Eastern meals.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2310 mg | 100% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 5.4 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 910 mg | 19% | |
*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.
