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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I'm from California and this is a true pilaf recipe from some Armenian friends I have. The key to perfect rice pilaf is not to PEEK while it's cooking! Ingredients:
1/3 cup butter (never margarine!) |
2 -3 bunches vermicelli |
1 cup of uncle ben converted rice |
1 can swanson chicken broth |
1/2 can water |
1/2 teaspoon garlic powder |
1 teaspoon dried parsley |
Directions:
1. Melt butter in 2 qt saucepan.
2. Crumble vermacelli and add to melted butter.
3. Saute until vermacelli is golden brown.
4. Add rice, broth, water.
5. Bring to a boil.
6. Reduce heat to simmer.
7. Cover and cook for 25 minutes.
8. DO NOT PEEK!
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