top of page

Armenian Pilaf

(by Andrea Cherkerzian Dennigan)


4 T. butter

1⁄2 c. vermicelli noodles, broken into 1⁄2-in. pieces

1 c. Carolina Rice, rinsed

2 c. unsalted chicken broth

salt and pepper to taste

In a heavy saucepan over a medium flame, melt the butter.

Add the vermicelli, stir and toast until golden brown, about 2 - 3 minutes.

Add rice, chicken stock, and salt, and bring to boil.

Reduce heat to low, cover and simmer for about 20 minutes, or until all liquid is absorbed. Do not stir.

Take saucepan off heat and let sit for 5 - 10 minutes.

Add pepper to taste if desired.

Serves 4 – 6.


(Read Front Door Open, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

コメント


bottom of page