Rose Kelarjian’s Rice Pilaf

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Rose Kelarjian's Rice Pilaf Recipe is a delightful and flavorful dish that is perfect for any occasion. This recipe combines fluffy rice with a medley of aromatic herbs and spices, creating a mouthwatering side dish that will leave your taste buds wanting more. The pilaf is cooked to perfection, with each grain of rice perfectly seasoned and infused with the fragrant flavors. Whether served as a side dish or a main course, this recipe is sure to impress your family and friends.

Keywords: Rose Kelarjian, rice pilaf, flavorful, aromatic herbs, fragrant flavors.

Rose kelarjian's rice pilaf recipe details

Rose kelarjian’s rice pilaf recipe, recipe Rating: 4.7
Number of votes:119

This is how my late Mother Rose taught me to make Pilaf. I’ve since taught many friends and old girlfriends. Orzo, lightly browned in butter with rice, steamed in chicken broth. Wonderful for most any meat dish including fish. Bulgar (like cracked wheat) can be subbed with great, healthy and tasty results. Fool proof. I’ve been making this since age 7. In college if it came down to the end of the month and was running low on “beer money” I’d eat just this! Armenian comfort food.

Ready in: 35 mins

Ingredients

Serves: 6

• 4c or 2 cans + 4oz Chicken broth + water (1 T of good quality chicken base is good)
• 2c Uncle Ben’s Converted Rice
• 1c Orzo pasta
• Salt and pepper, to taste

Preparation method

Prep: 15 mins | Cook: 20 mins

1. Combine butter and canola oil in a medium-large pot with lid over medium heat. Add orzo. Constantly stir to prevent browning of butter and orzo (lower or remove from heat if needed). Continue carefully until light golden brown. Add rice and stir for 1 -2 minutes.
2. A rice cooker works well for these steps. Open cans of broth and pour over rice/orzo/butter with extra water and chicken base. Season with salt and pepper.
3. Stir, bring to boil and cover reducing heat to LOW. Done in 15 – 20 minutes when steam no longer escapes from under lid (or use rice cooker and forget about it until chime sounds).