Armenian Vermicelli Pilaf Recipe

• 1 c. Uncooked Rice
• 1/2 c. Vermicelli, broken in 1" pcs
• 2 Tbsp. Extra virgin olive oil Or possibly Butter
• 2 c. Chicken Or possibly Beef Broth Salt, to taste

1. Saute/fry rice and vermicelli; stirring constantly, in extra virgin olive oil or possibly butter in nonstick pan till rice is translucent/soft, about 2 min.
2. Combine rice and vermicelli with broth in steaming pan; season to taste.
3. Cover and steam till rice is done, 18 to 20 min.
4. Uncover and allow to dry out, 3 to 5 min.
5. Fluff with fork before serving.
6. Variations:* Turkish cooks sometimes chop and add in the white parts of a few scallions at the end of the steaming step.
7. * Substitute 1/2 c. fine egg noodles for vermicelli.
8. NOTES : This popular dish is used interchangeably with plain rice pilaf.
9. Especially good with chicken and lamb stews.

rice, vermicelli, extra virgin olive oil, chicken

Taken from cookeatshare.com/recipes/armenian-vermicelli-pilaf-69446 (may not work)