Armenian Rice Pilaf
1 cup long grain rice
1/2 cup vermicelli
1/8 pound butter (1/2 cube)
2 cups chicken or meat broth
salt to taste
Melt the butter in a shallow pan.
Break up vermicelli into pieces and
fry in the butter until slightly browned,
stirring constantly. Wash and drain rice
well, then add it to the vermicelli and
saute them together for a few minutes,
always stirring. Then add the boiling
broth and salt, cover and cook on low heat
for 20 minutes. When water is all absorbed
and rice is soft, take of the heat, let
rest for 15 - 20 minutes before serving.
Stir once more with a fork. Keep warm
to serve hot. Makes 4 servings.
Source: Montreal Gazette newspaper, Apr 9, 1964