“This is a recipe that I have been making since I was a teenager. My Step-Father was Armenian, and we ate this pilaf often, with our evening meal. It has a great buttery flavor, and can be made with either brown rice or long grain, white rice. It's YUMMY either way. I learned to make it with just butter. However, using a combination of oil and butter, helps to keep smoking and burning to a minimum, while still imparting the great buttery taste. I have also made it with just olive oil, and also with a combination of butter and olive oil. Of course, the flavor is slightly different. I think it has the best flavor, when made with just 3 Tbsp of butter (no oil), but it is healthier with the butter/oil combination, and healthiest with 2 Tbsp oil and no butter.”
READY IN:
40mins
SERVES:
6
YIELD:
3 cups
UNITS:
Metric

Ingredients Nutrition

  • 354.88 ml long grain white rice
  • 56.69 g vermicelli (May substitute Angel Hair Pasta)
  • 29.58 ml butter
  • 14.79 ml safflower oil (Olive oil may be used, but may taste slightly different)
  • 709.77 ml organic chicken broth (unsalted)
  • 2.46 ml salt

Directions

  1. Put the butter and oil in a medium sauce pan. Break Vermicelli into two inch pieces and place in butter.
  2. Heat the butter, oil and Vermicelli, on medium heat, stirring constantly, until the Vermicelli is golden brown. During this time, the butter and oil will foam. This is fine, just keep stirring until all of the Vermicelli is golden brown.
  3. Pour the chicken broth into the pan, which will stop the frying of the Vermicelli.
  4. Add rice, and continue to heat, until the broth starts to boil.
  5. Cover the pan, with a tightly fitting lid, lower heat, to lowest temp, and allow to simmer for 20 minutes, without stirring or lifting the lid.
  6. After 20 minutes, stir rice mixture, and recover. Allow to sit another 10-15 minutes. When the liquid is fully absorbed, it is ready to serve.

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