Vegan Armenian Rice Pilaf
Indulge in the aromatic and utterly satisfying Vegan Armenian Rice Pilaf, a plant-based twist on a beloved classic that's perfect for any occasion. This recipe brilliantly combines the nutty essence of basmati rice with golden, toasted vermicelli pasta, all infused with the warm, spicy notes of cinnamon and the savory depth of vegetable broth. Sweet bursts of dried apricots and crunchy, toasted slivered almonds take this dish to the next level, making it a delightful balance of textures and flavors. Fragrant garlic, sautéed onions, and fresh parsley tie everything together for a vibrant, wholesome presentation. Quick to prepare and brimming with Mediterranean-inspired flavors, this vegan rice pilaf is an ideal side dish or stand-alone meal that’s sure to impress. Perfect for vegans and food enthusiasts alike searching for a healthy yet decadent recipe.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 0.5 cup vermicelli pasta
- 2 tablespoons olive oil
- 2.5 cups vegetable broth
- 1 small onion
- 2 cloves garlic
- 1 whole cinnamon stick
- 1 whole bay leaf
- 0.25 cup dried apricots
- 0.25 cup slivered almonds
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
Finely chop the onion and mince the garlic cloves.
In a large saucepan, heat the olive oil over medium heat.
Break the vermicelli pasta into small pieces and add to the saucepan. Stir continuously until the pasta is golden brown.
Add the chopped onion and minced garlic to the pot. Saute until the onion becomes translucent.
Stir in the rinsed basmati rice, ensuring every grain is coated with oil and mixture.
Add the vegetable broth, cinnamon stick, bay leaf, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid and let the rice simmer for about 15-20 minutes, or until the liquid is fully absorbed and the rice is tender.
While the rice is cooking, chop the dried apricots into small pieces.
In a small dry skillet, toast the slivered almonds over medium heat until lightly golden, then set aside.
Once the rice is cooked, remove the cinnamon stick and bay leaf.
Gently fold in the chopped apricots and toasted almonds into the rice.
Fluff the pilaf with a fork and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3771 mg | 164% | |
| Total Carbohydrate | 206.6 g | 75% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 25.9 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1980 mg | 42% | |
*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.
