Saturday, December 4, 2010

Rice Pilav

This recipe comes from one of Grandma Schneider's long time Armenian family friend. She joked about wrapping lid in towel and placing it on top of the cooked pot after rice is done. Asked if important she said "no but it looks impressive!"

1/4 pd butter
1 coil vermicelli
1 c rice (Uncle Ben's is best)
2-1/2 c liquid (half chicken broth, half water)

Melt butter in pot- break up coil of vermicelli into it and brown. Add rice, liquid and salt.
Cover and simmer till all liquid is absorbed

note- when recipe is doubled or increased do not use more butter. Simply use enough to brown vermicelli.

1 comment:

  1. I had this at a traditional greek event and they had added lemon to it also ---crazy good!