Best 13 Armenian Rice Pilaf With Mushrooms Recipes

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**Armenian Rice Pilaf with Mushrooms: A Journey Through Flavors**

Embark on a culinary adventure to the heart of Armenia with our Armenian Rice Pilaf with Mushrooms. This delightful dish tantalizes the taste buds with its aromatic blend of basmati rice, earthy mushrooms, and a symphony of spices. As you savor each bite, you'll be transported to the bustling streets of Yerevan, where the scent of sizzling pilaf fills the air. Our comprehensive guide features two delectable variations: a classic pilaf and a vegan version for those seeking a plant-based indulgence. You'll also find a bonus recipe for a refreshing cucumber and tomato salad, the perfect accompaniment to balance the richness of the pilaf. Get ready to create a memorable meal that celebrates the vibrant flavors of Armenian cuisine.

Let's cook with our recipes!

RICE PILAF WITH MUSHROOMS



Rice Pilaf With Mushrooms image

Make and share this Rice Pilaf With Mushrooms recipe from Food.com.

Provided by PollyB

Categories     White Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

5 tablespoons butter
1 medium onion, chopped
1 lb mushroom, thinly sliced
salt & freshly ground black pepper, to taste
3 1/2 cups long-grain white rice
7 cups low sodium chicken broth (or 3 cups low-sodium chicken stock mixed with 4 cups water)

Steps:

  • Melt butter in a large flameproof casserole and cook the onion over low heat for 5 minutes.
  • Add the mushrooms, salt and pepper and continue cooking 5 minutes longer or until the mushrooms release their liquid.
  • Turn up the heat and cook, stirring constantly, until the moisture in the mushrooms evaporates.
  • Add the rice and stir it for a few minutes or until the grains are transparent.
  • Pour in the stock or stock mixed with water and bring to a boil.
  • Lower the heat, cover the pan and cook the rice for 20 minutes or until all the liquid is absorbed (If you have a heat diffuser, set the pan on it to prevent the bottom from scorching).
  • Transfer half the rice to a plastic container (save for making turkey fried rice).
  • Serve remaining rice at once.

Nutrition Facts : Calories 821.3, Fat 18.4, SaturatedFat 10.2, Cholesterol 38.2, Sodium 267.6, Carbohydrate 140.8, Fiber 3.7, Sugar 4.2, Protein 23.9

MUSHROOM AND RICE PILAF



Mushroom and Rice Pilaf image

Simple rice pilaf is a lifesaver when you are hosting Thanksgiving. Just place the ingredients in the slow cooker and forget about it until it's time to serve. -Kathleen Hedger, Godfrey, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 3h15m

Yield 10 servings.

Number Of Ingredients 7

1/2 cup butter, cubed
2 cups uncooked long grain rice
1/2 pound sliced fresh mushrooms
8 green onions, chopped
2 teaspoons dried oregano
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
1-1/2 cups water

Steps:

  • In a large saucepan, heat butter over medium heat. Add rice; cook and stir until lightly browned, 5-6 minutes. Transfer to a 3-qt. slow cooker. Add mushrooms, green onions and oregano. Stir in broth and water. Cook, covered, on low until rice is tender and liquid is absorbed, 3-4 hours.

Nutrition Facts : Calories 246 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 490mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

ARMENIAN RICE PILAF WITH MUSHROOMS



Armenian Rice Pilaf with Mushrooms image

I got this from an Armenian girl who works in my bank. If you substitute margarine for the butter you have a good vegan meal.

Provided by Mirj2338

Categories     Long Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup butter
1 medium onion, minced
1 cup mushroom, thickly sliced
1 small green pepper
1 medium tomatoes, peeled,seeded and chopped
1 clove garlic, crushed
1 cup basmati rice, uncooked
1/4 teaspoon turmeric or 1/4 teaspoon saffron
1 3/4 cups vegetable broth or 1 3/4 cups stock
salt and pepper, to taste
2 tablespoons finely chopped parsley, , for garnish (optional)

Steps:

  • In a heavy saucepan or casserole, melt the butter over moderate heat.
  • Add the onion, mushrooms and sliced green pepper and cook gently until they begin to soften.
  • Stir in the tomato together with the garlic and cook for 2 minutes.
  • Now add the rice and the turmeric or powdered saffron, and cook 2 minutes until grains are thoroughly coated with butter but not browned, stirring constantly.
  • Pour in the broth (stock), sprinkle with salt and bring to a boil, stirring.
  • Reduce the heat to low.
  • Cover and simmer for approximately 20 minutes or until all the liquid has been absorbed and the rice is tender but still firm to the bite-- not mushy.
  • Gently fluff the rice with a fork.
  • Spoon onto a heated serving platter, being careful not to mash it, and sprinkle with chopped parsley.

FRESH MUSHROOM RICE PILAF



Fresh Mushroom Rice Pilaf image

This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.

Provided by Karen V.

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 30m

Yield 4

Number Of Ingredients 10

2 teaspoons butter
1 (8 ounce) package sliced fresh mushrooms
¼ cup chopped green pepper
2 tablespoons chopped onion
1 ⅓ cups water
⅔ cup white rice
1 teaspoon chicken bouillon granules
⅛ teaspoon salt
1 pinch garlic powder
1 pinch ground black pepper

Steps:

  • Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 27.8 g, Cholesterol 5.4 mg, Fat 2.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 185 mg, Sugar 1.5 g

MUSHROOM AND RICE PILAF



Mushroom and Rice Pilaf image

A 5-ingredient side dish that's quick and easy. Great with pork chops.

Provided by OCIEL

Categories     Rice Pilaf

Time 30m

Yield 3

Number Of Ingredients 5

1 tablespoon butter
¾ cup chopped yellow onion
1 (10.5 ounce) can condensed beef consomme
1 (7 ounce) can mushroom stems and pieces
1 ¼ cups instant white rice (such as Minute®)

Steps:

  • Melt butter in a skillet over medium heat. Add onion and saute until the onion has softened and turned golden brown, 5 to 8 minutes.
  • Add consomme and mushrooms; bring to a boil.
  • Remove from heat and stir in rice. Cover and let sit until rice has absorbed all liquid, about 5 minutes.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 41.1 g, Cholesterol 10.2 mg, Fat 4.4 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 2.5 g, Sodium 827 mg, Sugar 4 g

ARMENIAN RICE PILAF



Armenian Rice Pilaf image

From a dear Armenian friend. I have made this for 25 years. It is so easy and always comes out perfect. This to me is the true pilaf.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 22m

Yield 6 serving(s)

Number Of Ingredients 4

4 tablespoons butter
1/2 cup vermicelli, broken in little pieces
3/4 cup rice
1 1/2 cups chicken broth

Steps:

  • Heat butter in 2qt saucepan until frothy.
  • Add vermicelli; saute until golden, dont burn.
  • Add rice, stir.
  • Add chicken broth, stir to mix.
  • Cover and cook for 17 minutes on simmer.

Nutrition Facts : Calories 165.4, Fat 8.2, SaturatedFat 5, Cholesterol 20.4, Sodium 254.5, Carbohydrate 19.6, Fiber 0.3, Sugar 0.2, Protein 2.9

AUNTIE'S ARMENIAN RICE PILAF



Auntie's Armenian Rice Pilaf image

Being of Armenian descent, I was raised on foods from that region of the world, and pilaf was one on which the children in my family cut their teeth. I never even knew rice was white until I was 17 years old as we always ate pilaf. My brothers and I had no grandmother to teach us, but we did have our great-aunt, our grandfather's sister, who filled that role, and passed-down the recipes from our ancestors to us, and now I prepare them for my own children. This pilaf recipe is it: just pilaf. Nothing fancy, no mushrooms, nor shallots or onions or pine nuts. It was our staple. We ate it with stroganoffs poured over the top, with grilled burgers on Saturday afternoons in the long, hot Summers in Long Island and then Southern California, with my mother's wonderful roasts on Sunday nights. It was the perfect side with Shish Kebob on Christmas day, and alongside our Thanksgiving turkey. This is the recipe for pilaf as Auntie taught us.

Provided by Rosie Posie 88

Categories     Medium Grain Rice

Time 35m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 6

1/4 cup butter
1/2 cup vermicelli
1 cup rice
2 1/2 cups low sodium chicken broth, preferably homemade, heated till boiling
1/4 teaspoon salt
1/4 teaspoon ground pepper

Steps:

  • In 2-qt. heavy saucepan with tight-fitting lid, melt butter over medium heat until foam subsides.
  • Add vermicelli noodles and saute until dark and reddish in color.
  • Stir in rice and saute in butter until rice is fragrant and nutty in aroma.
  • Raise heat to medium-high; pour in boiling chicken broth and stir.
  • Add salt and pepper, tasting a bit of the broth to ensure desired seasoning.
  • Cover and bring to a boil.
  • Once boiling, reduce heat to keep broth at a simmer and cook for exactly 20 minutes.
  • After 20 minutes, remove cover and taste a few grains of rice for doneness. If still a bit hard, replace cover and cook for two additional minutes.
  • When rice is tender, remove pot from heat. Place a paper napkin directly on top of the pilaf and replace cover; let sit undisturbed for 5 minutes.
  • After rest-time has elapsed, remove cover, discard the paper napkin, and stir the pilaf before serving.

ARMENIAN RICE PILAF



Armenian Rice Pilaf image

Very simple but delicious rice dish. You can add currants or nuts to make it fancy. If using canned chicken broth, use one can plus water to make the two cups.

Provided by manushag

Categories     Long Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup Uncle Ben's converted brand rice
2 tablespoons orzo pasta or 2 tablespoons skinny noodles
1 teaspoon salt
black pepper
2 cups chicken broth
1 tablespoon olive oil
1 tablespoon butter

Steps:

  • Heat oil and brown orzo.
  • Add rice and stir, coating rice with oil so grains will be fluffy when cooked.
  • Add chicken broth, salt and pepper. Broth should taste a little salty.
  • Cover and cook slowly for 20 minutes or until all broth is absorbed. Add currants and nuts if desired.
  • Add butter and stir.

ARMENIAN PILAF



Armenian Pilaf image

"My grandfather was born in Armenia in the mid-1800's" Susan Lederer relates from her home in Fallon, Nevada. "This pilaf recipe is adapted from one he brought to this country. At our house, it's a standard with shish kabobs and chicken dishes.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 medium onion, chopped
1/2 cup bulgur
1/2 cup uncooked long grain rice
1/2 cup uncooked broken vermicelli (1-inch pieces)
2 tablespoons butter
1 can (14-1/2 ounces) beef broth
1/3 cup water
1/4 teaspoon dried oregano

Steps:

  • In a large nonstick skillet, saute the onion, bulgur, rice and vermicelli in butter for 6-7 minutes or until golden brown. Add the broth, water and oregano; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork.

Nutrition Facts :

ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS



Armenian Rice Pilaf With Raisins and Almonds image

This traditional Armenian rice pilaf has been passed down through the generations of Christine Vartanian Datian's family. Peas, parsley and allspice have been added to the original for extra flavor and color.

Provided by Tara Parker-Pope

Time 45m

Yield Serves 4-6

Number Of Ingredients 11

5-6 tablespoons butter
4-5 ounces dried vermicelli or egg noodles
2 cups long-grain white rice
1 quart fat-skimmed vegetable, chicken or turkey broth
1 teaspoon sea salt and 1/2 teaspoon white or black pepper
1/2 teaspoon ground allspice
1/2 cup coarsely chopped almonds
1/2 cup coarsely chopped golden or black raisins
1/2 cup frozen petite peas (optional)
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice

Steps:

  • In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
  • Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
  • Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
  • Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
  • Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 11 grams, TransFat 0 grams

ARMENIAN PILAF



Armenian Pilaf image

This is a recipe that I have been making since I was a teenager. My Step-Father was Armenian, and we ate this pilaf often, with our evening meal. It has a great buttery flavor, and can be made with either brown rice or long grain, white rice. It's YUMMY either way. I learned to make it with just butter. However, using a combination of oil and butter, helps to keep smoking and burning to a minimum, while still imparting the great buttery taste. I have also made it with just olive oil, and also with a combination of butter and olive oil. Of course, the flavor is slightly different. I think it has the best flavor, when made with just 3 Tbsp of butter (no oil), but it is healthier with the butter/oil combination, and healthiest with 2 Tbsp oil and no butter.

Provided by Devonviolet

Categories     White Rice

Time 40m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 6

1 1/2 cups long grain white rice
2 ounces vermicelli (May substitute Angel Hair Pasta)
2 tablespoons butter
1 tablespoon safflower oil (Olive oil may be used, but may taste slightly different)
3 cups organic chicken broth (unsalted)
1/2 teaspoon salt

Steps:

  • Put the butter and oil in a medium sauce pan. Break Vermicelli into two inch pieces and place in butter.
  • Heat the butter, oil and Vermicelli, on medium heat, stirring constantly, until the Vermicelli is golden brown. During this time, the butter and oil will foam. This is fine, just keep stirring until all of the Vermicelli is golden brown.
  • Pour the chicken broth into the pan, which will stop the frying of the Vermicelli.
  • Add rice, and continue to heat, until the broth starts to boil.
  • Cover the pan, with a tightly fitting lid, lower heat, to lowest temp, and allow to simmer for 20 minutes, without stirring or lifting the lid.
  • After 20 minutes, stir rice mixture, and recover. Allow to sit another 10-15 minutes. When the liquid is fully absorbed, it is ready to serve.

ARMENIAN RICE PILAF



Armenian Rice Pilaf image

This is a staple of Armenian homes and is always a favorite with everyone. Very easy to prepare and delicious with any meal, especially poultry. I serve this rice with breaded, baked chicken quarters.

Provided by 5lilblessings

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 35m

Yield 6

Number Of Ingredients 5

½ cup butter
1 ½ cups uncooked fine egg noodles
3 cups uncooked long grain white rice
5 (14.5 ounce) cans chicken broth
4 cubes chicken bouillon

Steps:

  • Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
  • Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 84.9 g, Cholesterol 48 mg, Fat 16.8 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 10 g, Sodium 1976.1 mg, Sugar 0.2 g

ARMENIAN RICE PILAF



Armenian Rice Pilaf image

Got this recipe from my brother. We both love it. Light, flavorful rice pilaf that does not overpower the flavor of the main dish, but rather compliments it. Also, low sodium - a plus! Some interesting variations to the basic recipe would be the addition of roasted pine nuts and minced dry apricots, or sautéing ¼ cup of minced onion or scallions in the butter just after browning the vermicelli.

Provided by Maureen in MA

Categories     Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup basmati long-grain white rice
1/2 cup vermicelli, broken up or 1/2 cup orzo pasta
2 tablespoons butter
2 cups chicken broth (low sodium)
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Add vermicelli (or orzo) to deep, covered pan suitable for cooking rice. Heat until vermicelli is golden brown. Add rice and sauté for a minute in the butter and vermicelli. Add chicken broth and mix well. Bring to a boil and then lower heat and simmer for 20 minutes until rice is cooked.
  • DO NOT OPEN LID and PEEK!
  • Rice pilaf should not be gummy or salty. It is a subtle side dish, and is a complement to fish, poultry, lamb and veal.

Nutrition Facts : Calories 240, Fat 6.8, SaturatedFat 3.9, Cholesterol 15.3, Sodium 1007.8, Carbohydrate 37.6, Fiber 0.7, Sugar 0.4, Protein 5.8

Tips

  • For the best flavor, use high-quality, long-grain rice. Basmati or Jasmine rice are good choices.
  • Rinse the rice thoroughly before cooking to remove any starch and impurities. This will help the rice cook evenly and prevent it from becoming sticky.
  • Use a heavy-bottomed pot or Dutch oven for cooking the rice. This will help distribute the heat evenly and prevent the rice from burning.
  • Be sure to toast the rice in a little bit of oil before adding the liquid. This will help give the rice a nutty flavor and prevent it from sticking together.
  • Use a 1:2 ratio of rice to liquid. This will result in perfectly cooked, fluffy rice.
  • Bring the rice and liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and all of the liquid has been absorbed.
  • Once the rice is cooked, fluff it with a fork and serve immediately.

Conclusion

Armenian Rice Pilaf with Mushrooms is a delicious and easy-to-make dish that is perfect for any occasion. The combination of rice, mushrooms, and herbs creates a flavorful and satisfying meal that is sure to please everyone at the table. Whether you are looking for a simple side dish or a hearty main course, this Armenian Rice Pilaf with Mushrooms is a great choice. With its simple ingredients and easy-to-follow instructions, this dish is sure to become a favorite in your kitchen.

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