Soungov Printz Pilaf (Armenian Rice Pilaf with Mushrooms)

1. 1

   In a heavy saucepan or casserole, melt the butter over moderate heat.

2. 2

   Add the onion, mushrooms and sliced green pepper and cook gently until they begin to soften.

3. 3

   Stir in the concassee tomato (peeled, seeded and chopped) together with the garlic and cook for 2 minutes.

4. 4

   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.

5. 5

   Pour in the broth (stock), sprinkle with salt and bring to a boil, stirring.

6. 6

   Reduce the heat to low.

7. 7

   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.

8. 8

   Gently fluff the rice with a fork.

9. 9

   Spoon onto a heated serving platter, being careful not to mash it, and sprinkle with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.