Armenian Pilaf

September 13, 2019

4 T. butter

1⁄2 c. vermicelli noodles, broken into 1⁄2-inch 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.

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