Armenian Rice

• 1 1/2 sticks unsalted butter
• 3 ounces vermicelli or angel hair pasta, broken into 2-inch lengths (1 cup)
• 1/2 cup pine nuts
• 4 cups long-grain white rice
• 8 cups chicken stock, warmed
• Kosher salt and freshly ground white pepper
• 1/3 cup thinly sliced mint leaves

1. In a large pot, melt the butter.
2. Stir in the vermicelli and pine nuts and cook over high heat until golden brown, 3 minutes.
3. Stir in the rice.
4. Add the chicken stock, 1 teaspoon of salt and 1 teaspoon of white pepper.
5. Cover and cook over low heat for 25 minutes, until the rice is tender and the stock has been absorbed.
6. Uncover, fluff with a fork and cover again.
7. Let stand for 20 minutes.
8. Stir in half of the mint; season with salt and pepper.
9. Transfer the rice to a bowl.
10. Garnish with the remaining mint and serve right away.

butter, vermicelli, pine nuts, longgrain white rice, chicken stock, kosher salt, mint

Taken from www.foodandwine.com/recipes/armenian-rice (may not work)