Armenian rice

I made this side dish for the sole purpose of pairing it with my Pomegranate-Glazed Salmon. Because Armenian Rice is what the recipe book recommended I eat the salmon with. My whole reason for taking on this cooking challenge is to step away from my comfort zone. In the case of this rice dish, I most definitely did that. Never in a hundred years would I have picked this recipe out of a cookbook on my own. When I read through the ingredients, I knew it must be fate. It required the EXACT amount of pine nuts I had sitting on the shelf in my spice cupboard. I refuse to let those expensive nuts go to waste!

So, here you go. Armenian Rice. A side dish that helped me to expand my cooking horizons.

(Source: Food & Wine Annual Cookbook 2010)

In a large pot (or skillet), melt 1 1/2 sticks of butter.

Stir in:

3 oz. vermicelli or angel hair pasta, broken into 2-inch lengths (1 cup)

1/2 cup pine nuts

Cook over high heat until golden brown, about 3 minutes.

Add:

4 cups long-grain white rice

8 cups chicken stock, warmed

1 teaspoon kosher salt

1 teaspoon freshly ground white pepper

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

Uncover, fluff with a fork and cover again. Let stand for 20 minutes.

Stir in half of a 1/3 cup of fresh, thinly sliced mint leaves (reserve the other half). Season with salt and pepper.

Garnish with the remaining mint and serve!

Click here for a printable recipe!