Armenian Vermicelli Pilaf

Armenian Vermicelli Pilaf Ingredients

1 c Uncooked Rice	2 c Chicken Or Beef Broth
1/2 c Vermicelli; broken in 1"	Salt; to taste
2 tb Olive Oil Or Butter

Instructions for Armenian Vermicelli Pilaf

Saute rice and vermicelli; stirring constantly, in olive oil or butter in nonstick pan until rice is translucent, about 2 minutes. Combine rice and vermicelli with broth in steaming pan; season to taste. Cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with fork before serving. Variations: * Turkish cooks sometimes chop and add the white parts of a few scallions at the end of the steaming step. * Substitute 1/2 cup fine egg noodles for vermicelli. NOTES : This popular dish is used interchangeably with plain rice pilaf. Especially good with chicken and lamb stews. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland on Jan 04, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef

Olive Oil

Rice

Salt

Chicken Butter Olive oil Rice

for flavor and categorization

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