ARMENIAN RICE PILAF
1 cup long grain rice
1/2 cup vermicelli (or angel hair pasta)
1/8 pound butter (1/4 cup)
2 cups chicken or meat broth
salt to taste
Melt the butter in a shallow pan. Break up vermicelli into pieces and fry in the butter until slightly browned, stirring constantly.
Wash and drain rice well, then add it to the vermicelli and saute them together for a few minutes, always stirring.
Then add the boiling broth and salt, cover and cook on low heat for 20 minutes. When liquid is all absorbed and rice is soft, take of the heat, let
rest for 15-20 minutes before serving.
Stir once more with a fork. Keep warm to serve hot.
Makes 4 servings
Source: Montreal Gazette newspaper, Apr 9, 1964
1 cup long grain rice
1/2 cup vermicelli (or angel hair pasta)
1/8 pound butter (1/4 cup)
2 cups chicken or meat broth
salt to taste
Melt the butter in a shallow pan. Break up vermicelli into pieces and fry in the butter until slightly browned, stirring constantly.
Wash and drain rice well, then add it to the vermicelli and saute them together for a few minutes, always stirring.
Then add the boiling broth and salt, cover and cook on low heat for 20 minutes. When liquid is all absorbed and rice is soft, take of the heat, let
rest for 15-20 minutes before serving.
Stir once more with a fork. Keep warm to serve hot.
Makes 4 servings
Source: Montreal Gazette newspaper, Apr 9, 1964
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