Sunday, August 29, 2010


This is our Armenian family recipe. We serve it at every family get-together. It's one of our very favorite things to eat!

1/2 stick butter or a little extra if you're feeling indulgent
1/2 large onion, chopped
To taste-Lawry's seasoned salt OR salt, garlic powder, onion powder, & a dash a paprika
Black pepper
1 cup FINE egg noodles or thin spaghetti broken into 1inch pieces.
6 cups chicken broth ir homemade chicken stock
3 cups converted long grain rice- must be converted, the grains of rice hold together better, this rice is not sticky when cooked. We use Uncle Ben's or Texas brand.

Melt butter in a pot on medium heat, add onions and seasoning, saute' until onions begin to be translucent. Enjoy the glorious smell of sweet onions and butter!

Add egg noodles and let them toast a bit in the butter.

Add broth, bring to a boil. Add rice and stir to combine the ingredients. Let it come back up to a simmer. Put a tight fitting lid on the pot. Decrease temperature to low.

Simmer for around 20-25 minutes, until the liquid is absorbed. Do not life the lid during this time. The heat must stay inside of the pot!

It's difficult to overcook converted rice because it holds it shape so well. Check it after 20 minutes to see if the liquid is absorbed, add cooking time accordingly until there is not liquid left at the bottom of the pot.

The noodles and onions will rise to the surface during cooking. Stir to re-combine them into the rice. Serve as a side dish or as a bed for your favorite vegetable stew or shish kabob.

Vegetarian option- use great quality vegetable stock in place of broth.