This dish is celebrated as a favored side in Armenia, and throughout the region, with roots in the Ottoman Empire. Much beloved for its simple flavor and wonderful combination of textures, it is adaptable, with an infinite number of variations to please any taste.
- 6 Tablespoons salted butter
- 1/4 pound vermicelli
- 1 Cup converted rice
- 2 1/2 Cups chicken broth
- salt, to taste
- freshly-ground black pepper, to taste
- Break vermicelli into 1 1/2-inch pieces. Melt butter in heavy saucepan over medium heat. Immediately add vermicelli and, with wooden spoon, toss with butter until rich golden brown, 6 minutes.
- Add rice and mix, making sure rice, noodles and butter are well combined. Add broth and bring to boil over medium-high heat, 3 minutes. Reduce heat to low and simmer, covered until broth is absorbed, 20 to 25 minutes (check rice after 20 minutes). Turn off heat and let stand 10 minutes.
- If rice is not being served immediately, remove lid, lay kitchen towel over pot and replace lid. This keeps pilaf moist and flavorful. Stir before serving and season to taste with salt and pepper.
Each serving: 321 calories; 735 mg sodium; 47 mg cholesterol; 19 grams fat; 31 grams carbohydrates; 7 grams protein; 0.09 gram fiber.
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