Armenian Rice

1. 1

   In a large pot, melt the butter.

2. 2

   Stir in the vermicelli and pine nuts and cook over high heat until golden brown, 3 minutes.

3. 3

   Stir in the rice.

4. 4

   Add the chicken stock, 1 teaspoon of salt and 1 teaspoon of white pepper.

5. 5

   Cover and cook over low heat for 25 minutes, until the rice is tender and the stock has been absorbed.

6. 6

   Uncover, fluff with a fork and cover again.

7. 7

   Let stand for 20 minutes.

8. 8

   Stir in half of the mint; season with salt and pepper.

9. 9

   Transfer the rice to a bowl.

10. 10

    Garnish with the remaining mint and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.