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
Written recipes as an idea can be traced far back into antiquity, certainly as far into history as the ancient Egyptians, and maybe further still. Interesting though that is, generally, these old recipes were just simple pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to food historians are some clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Continuing our culinary historical journey, we find a couple of interesting recipe books which date from the 14th Century ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of food cooked for the rich and wealthy people of the time. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from the Middle-East, including rosemary and coriander. The introduction of these new culinary ideas prompted a torrent in manuscripts on food, most of which are now in academic collections. Over the succeeding few centuries, the powerful and wealthy houses competed with each other to lay on the most exotic banquets, and as a result the best cooks and their recipe collections could command a high salary. However, it wasn`t until the nineteenth century that formal cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. The TV revolution gave us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Armenian Rice Pilaf recipe.
