More Great Recipes: Rice

Harry's incredible Rice Pilaf (with a little help from Aunt Rose :)

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Serves 6-8 | Prep Time 10 minutes | Cook Time 20-25 minutes

Why I Love This Recipe

My husband Harry is Armenian, and the cuisine of their heritage is delicious, full of flavor, and includes unique pairing of ingredients. I've taken Harry's delicious rice pilaf recipe, and added his Aunt Rose's blend of nuts and dried fruit to this for a delightfully nutty, amazing, delicious side dish. You can delete the nuts/cranberries if you like, but I think it adds a very special and festive touch!

Ingredients You'll Need

1 stick of butter
4 cups of good Chicken broth (not stock)
3/4 cup of short vermicelli noodles
2 cups of rice
3/4 cup of mix of Pignoli nuts, Chopped walnuts, dried cranberries, pistachio nuts


Melt butter in a sauce pan large enough to make the rice

Sauté the vermicelli noodles until lightly browned

Add nuts/cranberry mix and warm through in the butter

Add the Rice and sauté for 2 minutes or so.

Add the smashed bouillon cubes, mix into the above ingredients.

Pour water over the mixture

Cook in a saucepan covered on low heat until water is absorbed and rice is fully cooked.

Fluff and serve (you can add pats of butter on top, cover the pot with a clean dish towel to absorb the steam).

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