Saturday, December 21, 2013

Armenian Rice Pilaf

Armenian Rice Pilaf

3 Tablespoons sweet butter
1/2 cup broken-up vermicelli (coil fideo or angel hair pasta)
1 cup long grain white rice (I like to use Basmati Rice)
2 cups chicken broth (measure can of low sodium broth then add water to the 2 cup mark)
1/2 teaspoon salt and freshly ground black pepper to taste

Heat butter in heavy saucepan over medium heat until melted. Add the vermicelli and continue stirring well until the pasta turns golden, about 2 minutes (carefully watch - it can get too brown). Add rice and continue stirring until well coated and translucent, about 2 more minutes.
Add broth and salt, and bring to boil. Decrease heat to low/simmer, cover, and simmer without lifting lid for 20 minutes, until the rice is cooked through.
Sprinkle black pepper over rice, mix in with fork. Cover again and set aside to steam dry for ten or fifteen minutes.
When ready to eat, gently reheat; use two forks to fluff up rice. Serve right away.
Yummy with any meat or just with salad. A classic Armenian pilaf!

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