Armenian Rice Pilaf
This is a side dish that I have been making - literally - for 45 years. My mother, Lorna, made it before that. I could eat the pilaf by itself, with more butter and salt!
It's a great side dish with Beef Tips.
5 Tablespoons Butter
1 cup White Rice
1/2 cup of Vermicelli broken into 1/4 to 1/2 inch pieces
2 cans Swanson's chicken broth [14.5 ounces each]
Melt butter over medium heat.
Lightly brown vermicelli in the melted butter [about 5 minutes or so]. Stir frequently with spoon.
Once vermicelli is browned add rice. Stir for 1 minute or so.
Add chicken broth.
Turn up heat to high. Stir continuously until reaching a vigorous boil.
Once the broth is boiling, reduce heat to low and cover with lid.
Set timer for 20 minutes.
Do not lift the lid to look in the pan.
Preheat oven to 350 degrees F.
Once the 20 minutes is up, stir the rice, then recover.
Bake in oven - covered - for 15 minutes.
Once 15 minutes has passed, remove the pilaf from the oven.
Spoon the pilaf into a serving bowl.
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