Armenian-Style Pilaf

• 3/4 cup uncooked long-grain white rice
• 3 tablespoons unsalted butter
• 1/2 cup broken pieces (about 1/2-inch lengths) vermicelli or thin spaghetti
• 2 cups reduced-sodium chicken broth
• 2 tablespoons dried currants
• Kosher salt

1. Place the rice in a large bowl and add cold water to cover.
2. Swish the rice around; drain.
3. Repeat two more times or until the water is clear.
4. Drain in a strainer and let stand until ready to cook.
5. Melt the butter in a large wide saucepan or deep skillet over medium-low heat.
6. Add the vermicelli; cook, stirring, until the pasta is golden brown, about 10 minutes.
7. Meanwhile, bring the broth to a simmer in a medium saucepan.
8. Add the rice and currants to the pasta; stir to blend.
9. Add the hot broth and salt to taste.
10. Heat to a boil; stir once.
11. Cover and cook over medium-low heat until the broth is absorbed and the rice is tender, 15 minutes.
12. Let stand, covered, off the heat for 10 minutes before serving.

longgrain white rice, unsalted butter, vermicelli, chicken broth, currants, kosher salt

Taken from www.cookstr.com/recipes/armenian-style-pilaf (may not work)