Kooking with Ken

Armenian Pilaf with Pine Nuts

Advertisement

Sorry for the advertisement, but this site costs money to operate and donations didn't cover it.
I like pine nuts and when I found this recipe, I made some adjustments and it come out wonderfully.

2 tablespoon butter (or margarine)
1 cup (4 oz.) Vermicelli, broken into one-inch long pieces
2 cups long grain rice
1 quart reduced sodium chicken broth
1 teaspoon lemon juice
1/4 cup toasted pine nuts

  1. Melt butter in large frypan.
  2. Add pasta and cook until brown - about 4 minutes.
  3. Add remaining except nuts and stir.
  4. Bring to boil, reduce heat to low, cover.
  5. Cook until rice is tender.
  6. While pasta and rice cook, lightly toast pine nuts in pan over low heat.
  7. Sprinkle nuts over pasta and rice when done.


This page last updated: Saturday, 06-Jul-2013 02:07:49 EDT
Advertisement

Sorry for the advertisement, but this site costs money to operate and donations didn't cover it.

Web Design
This site maintained by Kenneth A. Larson.
Copyright © 2007 - 2017, Kenneth A. Larson. All Rights Reserved.
Website content including photographic and graphic images may not be redistributed for use on another website.

This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



Links
Home | Forum | Contact

Valid HTML 5 Transitional Valid CSS!