Armenian Rice Pilaf
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Saved in 9 recipe boxes and 4 cookbooks
Saved in 9 recipe boxes and 4 cookbooks
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Ingredients
| ¼ | pound |
butter |
or margarine |
| ½ | cup | vermicelli pasta | |
| 2 | cups | rice | uncooked long-grain |
| 4 | cups | chicken broth | boiling hot |
| 1 | x | salt | to taste* |
Directions
Melt butter in heavy pan or Dutch oven. Break vermicelli in small pieces, add to pan and cook until golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Add boiling broth and season to taste with salt.
Cook, covered, over low heat until liquid is absorbed, about 25 minutes. Stir lightly with fork. Let stand in warm place 15 to 20 minutes before serving.
First published: 1996-01-27 last updated: 2015-02-09
vermont
over 4 years ago
This recipe is classic; the one I most remember from my childhood. My Uncle Charley (the best cook in the family) would often stir in a cup of toasted (lightly salted) pine nuts before serving. Absolutely delicious.