Armenian Vermicelli Pilaf


Armenian Vermicelli Pilaf
  Armenian    Pilaf    Rice    Rice cooker  
Last updated 9/27/2008 2:24:18 PM. Recipe ID 29746. Report a problem with this recipe. 



 
      Title: Armenian vermicelli pilaf
 Categories: Rice, Rice cooker
      Yield: 4 Servings
 
      1 c  Uncooked Rice
    1/2 c  Vermicelli; broken in 1"
           -pieces
      2 tb Olive Oil Or Butter
      2 c  Chicken Or Beef Broth
           Salt; to taste
 
  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


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Recipe ID 29746 (Apr 03, 2005)