Armenian Rice Pilaf Recipe

Ingredients

1/4 lb butter or margarine
1/2 cup vermicelli
2 cup uncooked long-grain rice
4 cup boiling hot chicken broth
1 tsp msg (optional)
1 salt


Directions

Melt butter in heavy pan or Dutch oven. Break vermicelli in small
pieces, add to pan and cook until golden brown, stirring constantly.
Add rice and stir until rice is well coated with butter. Add boiling
broth and MSG and season to taste with salt. Cook, covered, over low
heat until liquid is absorbed, about 25 minutes. Stir lightly with
fork. Let stand in warm place 15 to 20 minutes before serving.


Servings: 8 servings

 

 

Armenian Rice Pilaf Recipe brought to you by Recipe Ideas


Categories: Casserole; Dutch Oven; Rice; Vegetable


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Academics have traced the existence of recipes far back into history, in truth as far into history as the early Egyptians, and possibly even further than that. However, generally, these old cook books were just very basic hieroglyphic instructions for food preparation.

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In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, such as rosemary and coriander. These new foods and spices created an explosion in manuscripts on food, the majority of which are kept safe in private cookery archives.

The introduction of television gave us celebrity TV chefs and the accompanying recipe books.

Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this site.

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We hope you enjoy this Armenian Rice Pilaf recipe.

 


Armenian Rice Pilaf Recipe, one of many tasty recipes brought to you by Recipes Ideas




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