From our Kitchen

to Yours

Growing up, I spent many Sunday afternoons in her dining room, sitting around a table overflowing with deliciousness. Whether it was a leg of lamb, a plate of yalanchi (stuffed grape leaves), a side of green beans, or a giant scoop of kadayif (a cream custard topped with shredded phyllo dough and baked), my grandmother had a way with food like no other. I make this rice pilaf often. Each time I do, I'm reminded of my history, my heritage, and how proud I am to be an Armenian.

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Ingredients

1 cup white rice
1 can (10½ ounces) chicken broth (If you use a brand other than College Inn, my grandmother will roll over in her grave)
½ cup water
8 tablespoons (one stick) butter
4 tablespoons orzo

Kay Demerjian’s Armenian Rice Pilaf

Directions:

Toast the orzo in oven until golden brown and set aside.
In a medium saucepan, bring chicken broth, water, and butter to a boil.
Reduce heat to low, add rice and orzo. Cover, and cook for 30 minutes
Remove from heat and let sit 30 minutes before serving

Serves 3–4

Recipes