Pilaf is a favorite dish of mine.
It is cooked in chicken broth and is fairly easy to do.
I was taught how to make this by a young woman who worked with me as a long distance operator some 50 years ago. She was married to an Armenian man and her mother in law taught her. Pilaf is an every day dish common in Armenian homes. It has become a favorite in my home also when I invite company for dinner.
My friends John and Jeannie are waiting for this to be posted
Like most recipes there are many ways to do this but here is what I was taught and I hope you will enjoy it too.
- 1 cube Butter
- 1/4 cup vermicelli (small cut)
- 2 cups long grain white rice (not cooked)
- 4 cups chicken broth (I like Swanson's)
- 1 tsp. salt
- 1 TBS. Porcini dry mushrooms (very optional)
- Pre-heat your oven to 350 degrees
- 1. In a stove to oven pan (with a lid) melt the cube of butter.
- 2. Add the vermicelli to the butter and saute until it starts to get golden brown. Keep an eye on it because butter can burn fast.
- 3. Add ther rice and saute a little longer the rice will brown slightly.
- 4. Add the chicken stock and bring to a boil.
- 5. Place lid on pot and stick in the oven.
- 6. Cook until the liquid is absorbed into the rice.
- 7. Fluff and keep warn until you are ready to serve it.
- I like the Pilaf plain but my husband insists I add dry porcini mushrooms to the mix.
- I simply crush them up with my hands and add when I add the chicken broth. NOT MANY because they are strong. Maybe a tablespoon or so.
- It does add another interesting flavor.