‘Never-Fail, Always Delicious’ Armenian Rice Pilaf

Update – – Yes – rice IS gluten free !!    As are pine nuts (pinola nuts) !!

I found this delicious recipe for Armenian Rice Pilaf many, many years ago in the Providence Journal when we lived in Rhode Island – and it’s been a BIG favorite with my family and guests ever since.

As the title suggests, this Rice Pilaf comes out perfectly every single time.  I think there’s two secrets as to why – hot broth is added to browned-in-butter rice, pine nuts and a bit of angel hair pasta .  The other ‘secret’ is, after the rice pilaf is fully cooked, the pan is taken off the heat, and paper towel is placed over the uncovered pan for 10 minutes, resulting in fluffy, buttery rice pilaf ‘to die for’ !!

Moroccan Chicken - - myyellowfarmhous.com

Follow this to Moroccan Chicken Tangine.     https://myyellowfarmhouse.com/2015/02/03/moroccan-chicken-tangine-with-sweet-potatoes/

INGREDIENTS & METHOD       Serves 4 – 6     Can be prepared ahead.

  • 1/2 stick butter  (4 Tbs.)
  • 1/2 cup crushed angel hair pasta     ++  Regular spaghetti is fine
  • 1/3 cup pine (pignoli) nuts
  • 1 cup rice
  • 2 1/2 cups boiling chicken broth –  OR  –  2 1/2 cups boiling water and 1 chicken bouillon cube
  • Recipe does not call for salt – there’s already salt in the chicken broth.  If you wish, you may add some salt and pepper. 

Melt butter in a medium saucepan. Add 1/2 cup crushed angel hair pasta and 1/3 cup pine (pignoli) nuts.  Slowly stir until golden.    ++  The butter may foam up – that’s totally fine!

++ Watch carefully, you don’t want to burn the pasta and pine nuts!

Armenian Rice Pilaf with Toasted Pine Nuts - www.myyellowfarmhouse.com

Armenian Rice Pilaf with Toasted Pne Nuts - - www.myyellowfarmhouse.com


Add 1 cup rice – stir until thoroughly coated with butter.

Add 2 1/2 cups boiling chicken broth  – OR  – 2 1/2 boiling water and 1 bouillon cube.  Stir quickly with a fork – cover pan and lower heat.

Armenian Rice Pilaf - - www.myyellowfarmhouse.com

Simmer for approximately 20 minutes, or until all broth is absorbed and rice is fully cooked.  ++  If, by chance, rice is still a bit hard after 20 minutes  –  add a bit more hot water to pan and continue cooking a few more minutes.

Once rice is fully cooked, remove pan from heat.  Gently fluff rice with a fork.  Cover with paper towel for 10 minutes, which absorbs any extra moisture so the rice pilaf is extra fluffy.  ++  Be sure paper towel isn’t near a heat source!

After 10 minutes, fluff rice again with fork and serve.  Enjoy !!

++  Recipe can easily be doubled.
++ I often prepare a double batch of Armenian Rice Pilaf early the day of a party and store it (covered) in the fridge.  When I’m ready to serve, I add just a tiny bit of warm water and rewarm the rice, covered with waxed paper or plastic wrap, in the microwave.

Moroccan Chicken and Rice Pilaf - - myyellowfarmhouse.com