Armenian Rice Pilaf With Raisins and Almonds

Ingredients

• 5-6 tablespoons butter
• 4-5 ounces dried vermicelli or egg noodles
• 2cups long-grain white rice
• 1quart fat-skimmed vegetable, chicken or turkey broth
• 1teaspoon sea salt and 1/2 teaspoon white or black pepper
• ½teaspoon ground allspice
• ½cup coarsely chopped almonds
• ½cup coarsely chopped golden or black raisins
• ½cup frozen petite peas (optional)
• 2tablespoons chopped fresh parsley
• 1teaspoon fresh lemon juice

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    797 calories; 23 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 130 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 16 grams protein; 41 milligrams cholesterol; 632 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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Serves 4-6

Preparation

1. In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
2. Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
3. Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
4. Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
5. Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)

45 minutes