The perfect side dish for any meal.
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| Armenian-Style Rice Pilaf | |
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| Rice pilaf—long grain rice and a handful of thready, busted-up pasta, toasted in butter, cooked with chicken stock—is absolutely fundamental to diasporic Armenian cuisine. Most non-Armenian Americans are now familiar with this style of rice pilaf thanks to Rice-a-Roni, the "San Francisco Treat," that boxed side dish that introduced rice eating to the States in the 1950's. While recipe developer Andrew Janjigian loves that Rice-a-Roni brought a small part of Armenian cuisine into American culinary history, and appreciates the value of convenience foods like it, he's here to tell you that homemade rice pilaf is far superior to anything you can find in a box and it's almost as easy and quick to make! | | | |
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