Armenian Pilaf

Serves 4

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2 Tbsps butter
1/2 cup raw spaghetti, broken into 1/2-inch pieces
1 cup Blue Ribbon® White Rice
2 1/4 cups chicken broth
1 each minced garlic
1 tsp salt
freshly ground black pepper

Cooking Directions

In a 2 to 3-quart saucepan, over medium-high heat, melt butter and sauté broken spaghetti and rice until golden brown (about 5 minutes). Add broth, garlic and salt. Cover; simmer over low heat for 18 to 20 minutes. Add freshly ground black pepper and serve.

Variations: Stir in separately cooked onions, fried in butter or oil to a deep brown. Add pine nuts or slivered almonds that have been toasted or sautéed with the spaghetti. In any case, the dish is good topped with a dollop of yogurt.
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