Pilaf

pilaff4Pilaf is a favorite dish of mine.
It is cooked in chicken broth and is fairly easy to do.
I was taught how to make this by a young woman who worked with me as a long distance operator some 50 years ago. She was married to an Armenian man and her mother in law taught her. Pilaf is an every day dish common in Armenian homes. It has become a favorite in my home also when I invite company for dinner.

My friends John and Jeannie are waiting for this to be posted :)

Like most recipes there are many ways to do this but here is what I was taught and I hope you will enjoy it too.




pilaff
In a stove to oven pan (with a lid) melt the cube of butter.
pilaff1
Add the vermicelli to the butter and saute until it starts to get golden brown. Keep an eye on it because butter can burn fast.
pilaff2
Add the rice and saute a little longer the rice will brown slightly.
pilaff3
Add the chicken stock and bring to a boil.
Place lid on pot and stick in the oven.
Cook until the liquid is absorbed into the rice.
pilaff4
Fluff and keep warn until you are ready to serve it.
Pilaf
Serves 8
Pilaf is a fairly foolproof dish to prepare. I usually make extra because it is good reheated the next day. I like to spoon a couple of dollops of home made yogurt over it for a snack. Many people add spices or other vegitibles to it. Personally I like it as this recipe instructs. I always make Pilaf as the carb. when we have shish kabob or shrimp scampi.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
285 calories
39 g
30 g
12 g
5 g
7 g
184 g
576 g
0 g
0 g
4 g
Nutrition Facts
Serving Size
184g
Servings
8
Amount Per Serving
Calories 285
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 30mg
10%
Sodium 576mg
24%
Total Carbohydrates 39g
13%
Dietary Fiber 1g
3%
Sugars 0g
Protein 5g
Vitamin A
7%
Vitamin C
1%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cube Butter
  2. 1/4 cup vermicelli (small cut)
  3. 2 cups long grain white rice (not cooked)
  4. 4 cups chicken broth (I like Swanson's)
  5. 1 tsp. salt
  6. 1 TBS. Porcini dry mushrooms (very optional)
Instructions
  1. Pre-heat your oven to 350 degrees
  2. 1. In a stove to oven pan (with a lid) melt the cube of butter.
  3. 2. Add the vermicelli to the butter and saute until it starts to get golden brown. Keep an eye on it because butter can burn fast.
  4. 3. Add ther rice and saute a little longer the rice will brown slightly.
  5. 4. Add the chicken stock and bring to a boil.
  6. 5. Place lid on pot and stick in the oven.
  7. 6. Cook until the liquid is absorbed into the rice.
  8. 7. Fluff and keep warn until you are ready to serve it.
Special Note
  1. I like the Pilaf plain but my husband insists I add dry porcini mushrooms to the mix.
  2. I simply crush them up with my hands and add when I add the chicken broth. NOT MANY because they are strong. Maybe a tablespoon or so.
  3. It does add another interesting flavor.
beta
calories
285
fat
12g
protein
5g
carbs
39g
more
A Food Orgasm http://food-o.com/

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