Buttery Rice Pilaf with Toasted Vermicelli and Herbs
By Joe
Source: Serious Eats — Andrew Janjigian, Armenian-Style Rice Pilaf.
A armenian-style rice pilaf recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Put rice in a mid-sized bowl and rinse with hot tap water till water runs clear, around 30 seconds. Cover rice completely using fresh hot tap water plus keep to one side for 10 minutes. Tip off the liquid rice well in a fine sieve; discard soaking water. Melt butter in one 3-quart saucepan over a mid-sized flame. Tip in the pasta and cook, mixing regularly, till uniformly golden brown, 4 to 6 minutes. Tip in rice and cook, mixing now and then, till edges of rice start to turn translucent, around 3 minutes. Tip in stock, salt, and pepper, increase heat to high, plus bring to boil. Reduce heat to low, cover, plus heat till liquid is absorbed, around 10 minutes. Take out pan from heat, remove the lid, cover pot using a folded dish towel, and set lid back in put. Leave to sit for 10 minutes. Fluff rice using a fork, mix in half of parsley, if using, and move to a serving dish. Top with leftover parsley and serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 2.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 61 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 227 kcal |
| Protein | 5.5 g |
| Carbohydrate | 34.7 g |
| of which sugars | 1.6 g |
| of which free sugars | 0 g |
| Fat | 7 g |
| of which saturates | 3.9 g |
| Fibre | 0.8 g |
| Salt | 0.78 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
