Armenian Style Pilaf

I kinda feel like I spaced out on this one a little bit. I keep getting asked about how to make pilaf and for some reason I thought I had posted one already!  A pretty  big oversight on my part.  A big oversight you say? Yes! Because pilaf is such a staple in our house!  Everyone in our house loves it! And so will you!  It's a great side dish for any meal! 


It's not just rice!  It's rice with vermicelli or fidello noodles that have been sauteed in butter until they are a light golden brown, and then instead of water I use chicken broth for even more flavor.  It really is one of those things that you can just eat an entire bowl full all by itself!  

Armenian Style Pilaf

1 Cup Long Grain Rice

2 Cups Chicken Stock

1/2 Cup Vermicelli or Fidello noodles

1/2 Stick of Butter

1 Teaspoon Salt

In a medium size pot with a lid, melt butter and add noodles and cook until noodles are a light golden brown.  

Add rice, salt & chicken stock and bring to a boil.  Reduce heat to med-low and cover.  Cook for 20 minutes. 

**sidenotes**

Use water or vegetable stock if you don't want to use chicken broth. 

Can use up to 1 stick of butter... the more the better I always say! 

Toast some pignoli or pine nuts in the oven (or more butter! ha ha ha) and spoon them on top! 

Always remember to rinse your rice in a strainer in some cold water before you cook with it... rice is pretty dirty folks! 

And for the record... no one made pilaf quite like my Grandma Margaret!