Armenian Rice Pilaf Recipe | James Beard Foundation
The recipe for this rich, buttery rice pilaf comes from Nahabedian’s grandmother Rose Nahabedian. “We only use Uncle Ben’s,” says the chef.
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Pepper mill
- Saucepan lid
- Spoon
- Mixing bowl
- Serving bowl
Ingredients
- 1 stick unsalted butter, divided
- ½ cup vermicelli noodles, broken up
- 1 cup Uncle Ben's Converted Rice
- 2 cups fresh chicken stock or packaged broth, heated
- 1 teaspoon salt
- Freshly ground black pepper to taste
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