Armenian Rice
We modified a recipe from the December 2009 issue of Food & Wine. We had this with pomegranate-glazed salmon, but it would make a fine side dish for many other foods (for example, the next night we served chicken paprikash over this rice).
1 stick of unsalted butter
1/3 package of capellini, broken into short segments
a handful of slivered almonds
2 cups of basmati rice (the original recipe called for long-grain white)
4 cups chicken stock
kosher salt
ground white pepper
thinly sliced fresh mint leaves
In a large pot, melt the butter. Stir in the capellini and almond slivers and cook over high heat until golden brown, about 3 minutes. Stir in the rice. Add the chicken stock, 1 tsp salt and 1 tsp white pepper. Cover and cook over low heat until the rice is tender and the stock has been absorbed (this took about 12 minutes). Uncover, season with salt and pepper, fluff rice with a fork, and cover again. Let stand for about 20 minutes. Garnish with the mint leaves and serve.
1 stick of unsalted butter
1/3 package of capellini, broken into short segments
a handful of slivered almonds
2 cups of basmati rice (the original recipe called for long-grain white)
4 cups chicken stock
kosher salt
ground white pepper
thinly sliced fresh mint leaves
In a large pot, melt the butter. Stir in the capellini and almond slivers and cook over high heat until golden brown, about 3 minutes. Stir in the rice. Add the chicken stock, 1 tsp salt and 1 tsp white pepper. Cover and cook over low heat until the rice is tender and the stock has been absorbed (this took about 12 minutes). Uncover, season with salt and pepper, fluff rice with a fork, and cover again. Let stand for about 20 minutes. Garnish with the mint leaves and serve.
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