Armenian Fruit And Nut Pilaf

• 5 tablespoons butter or margarine
• 3 ounces dried angel hair pasta
• 2 cups long-grain white rice
• 1 quart fat-skimmed chicken broth
• 1/2 teaspoon ground allspice
• 1/4 teaspoon white pepper
• 3/4 cup coarsely chopped almonds
• 3/4 cup coarsely chopped golden raisins
• 3/4 cup frozen petite peas
• 2 tablespoons chopped parsley
• 1 teaspoon lemon juice

1. In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break pasta into 1-inch lengths. Add pasta and rice to butter and stir often until golden, about 8 minutes.
2. Add broth, allspice, and pepper. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, 15 to 20 minutes; stir occasionally.
3. Meanwhile, in an 8- to 10-inch frying pan over medium heat, melt remaining 1 tablespoon butter. Add almonds and stir often until golden, about 5 minutes. Add raisins and stir until they puff, about 2 minutes. Remove from heat.
4. Stir peas, parsley, and lemon juice into rice. Cover and simmer until peas are hot, about 3 minutes. Pour into a serving bowl and sprinkle with nut and raisin mixture.

butter, pasta, longgrain white rice, chicken broth, ground allspice, white pepper, almonds, golden raisins, frozen petite peas, parsley, lemon juice

Taken from www.myrecipes.com/recipe/armenian-fruit-nut-pilaf (may not work)