su-Armenian Pilaf with Pine Nuts
Photo: Alex Farnum; Styling: Kevin Crafts
Yields Serves 8 (serving size: 1 cup) Total Time 30 mins
AuthorChristine Datian, Las Vegas,
Reader Christine Datian, from Las Vegas, suggests serving her traditional Armenian pilaf, made with both rice and toasted pasta, alongside roasted lamb or chicken and a green salad.

How to Make It

Step 1
1

Melt butter in a large frying pan over medium-high heat. Add pasta and cook until browned and fragrant, about 4 minutes. Stir in remaining ingredients except for nuts.

Step 2
2

Bring to a boil, then reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Sprinkle with nuts.

Ingredients

 2 tablespoons butter
 1 cup (4 oz.) vermicelli, broken into 1-in. pieces
 2 cups long-grain white rice
 1 qt. reduced-sodium chicken broth
 1 teaspoon kosher salt
 1/2 teaspoon pepper
 1 teaspoon lemon juice
 1/4 cup toasted pine nuts

Directions

Step 1
1

Melt butter in a large frying pan over medium-high heat. Add pasta and cook until browned and fragrant, about 4 minutes. Stir in remaining ingredients except for nuts.

Step 2
2

Bring to a boil, then reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Sprinkle with nuts.

Armenian Pilaf with Pine Nuts