Vegan Armenian Rice Pilaf

Delight your taste buds with this Vegan Armenian Rice Pilaf, a fragrant and flavorful twist on a traditional dish! Featuring fluffy basmati rice paired with golden toasted vermicelli, this recipe is infused with warm cinnamon and aromatic bay leaf, offering a unique depth of flavor. Sweet pops of dried apricots and the satisfying crunch of toasted slivered almonds elevate the dish to a whole new level, while fresh parsley adds a burst of brightness. Cooked in rich vegetable broth for a hearty, satisfying base, this vegan rice pilaf is perfect as a show-stopping side dish or a light main course. Ready in just 35 minutes, it's a quick and easy way to introduce the vibrant flavors of Armenian cuisine to your table!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup basmati rice
• 0.5 cup vermicelli pasta
• 2 tablespoons olive oil
• 2.5 cups vegetable broth
• 1 small onion
• 2 cloves garlic
• 1 whole cinnamon stick
• 1 whole bay leaf
• 0.25 cup dried apricots
• 0.25 cup slivered almonds
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons chopped parsley

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Step 2

Finely chop the onion and mince the garlic cloves.

Step 3

In a large saucepan, heat the olive oil over medium heat.

Step 4

Break the vermicelli pasta into small pieces and add to the saucepan. Stir continuously until the pasta is golden brown.

Step 5

Add the chopped onion and minced garlic to the pot. Saute until the onion becomes translucent.

Step 6

Stir in the rinsed basmati rice, ensuring every grain is coated with oil and mixture.

Step 7

Add the vegetable broth, cinnamon stick, bay leaf, salt, and black pepper. Stir well to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid and let the rice simmer for about 15-20 minutes, or until the liquid is fully absorbed and the rice is tender.

Step 9

While the rice is cooking, chop the dried apricots into small pieces.

Step 10

In a small dry skillet, toast the slivered almonds over medium heat until lightly golden, then set aside.

Step 11

Once the rice is cooked, remove the cinnamon stick and bay leaf.

Step 12

Gently fold in the chopped apricots and toasted almonds into the rice.

Step 13

Fluff the pilaf with a fork and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1114.1g)

Amount per serving	% Daily Value*
Calories	1424.8

Total Fat 53.0g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 3771.0mg	0%
Total Carbohydrate 206.6g	0%
Dietary Fiber 20.6g	0%
Total Sugars 25.9g
Protein 41.6g	0%

Vitamin D 0IU	0%
Calcium 280.5mg	0%
Iron 12.0mg	0%
Potassium 1979.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 11.3%

Carbs: 56.2%