Armenian Rice and Noodles

photo by Ms B.

- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
directions
- Break noodles into small (1") pieces.
- Melt butter in med-large saucepan; cook noodles in butter 5 min, stirring frequently.
- Add remaining ingredients.
- Bring to boil, stirring a few times; reduce heat.
- Simmer, covered, 14 min (don't peek!) Remove from heat, fluff with fork.
- Cover and let steam 5-10 min.
- Garnish with snipped parsley if desired.
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Reviews
-
This is a versatile keeper! This is a great mild recipe that easily lends itself to any number of extra seasonings as winkki suggests. I used chicken broth as half the liquid and the parsley perks the presentation up considerably. I was a bit concerned about using only 2 1/2 cups of liquid with 2 cups of grains, but it was fine.
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Tweaks
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What a great recipe winkki!! I used Orzo as my pasta/noodle choice per your request and the Armenian Rice and Noodles looked absolutely tempting!! It looked like herbed rice with almonds! I used Garlic Butter in place of the regular butter, Jasmine rice, added a 1/4 cup Lemon Juice (also per your request), 2 teaspoons Crushed Garlic, 2 teaspoons of freshly snipped Dill and a couple of pinches of parsley. This dish was very delicious and a perfect compliment to the Baked Salmon (Baked Salmon #69897) I served with it. Thanks winkki for your creative suggestions and a great recipe!!
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I used mostly chicken broth for the liquid in this recipe, and was happy with the extra flavor boost it gave the noodles and rice. I also used broken angel hair pasta instead of fine egg noodles, as this was what I had on hand. In the future, I would add finely diced onion with butter while sauteeing the noodles prior to simmering. I think that other seasonings to coordinate with the meal would be good, too.