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
The History of Recipes
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.
As our culinary historical trip moves to more modern times we find two interesting recipe books dating from the 14th Century ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books have no connection with the curry that is served today, but instead accounts of the types of meals served to the nobility of those days. 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. |
We hope you enjoy this Armenian Rice Pilaf recipe.
