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
It is quite possible to trace the history of written cooking instructions way back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient recipes were just very simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Moving on, there were two interesting recipe books published in the fourteenth century - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian food that is familiar to us all today, but instead accounts of the types of meals on the tables of the upper classes of the time. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from middle-east cuisine, including coriander, basil and rosemary. The introduction of these new herbs and spices caused an eruption in recipe manuscripts, most of which are kept safe in private cookery archives. During the following few centuries, the rich and powerful families of Wesstern Europe tried to serve up the most extravagent banquests, and because of this the best cooks and their recipes were highly sought after. Even so, it wasn`t until the 19th century that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, testing, and writing down recipes of the day. By the advent of the 1900s, cookery books were increasing in popularity as a result of higher levels of literacy, more leisure time and being a little richer. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on this site. |
We hope you enjoy this Armenian Rice Pilaf recipe.
