Armenian Pilaf

By Kristine

Ingredients

• 1/3 cup broken pieces egg vermicelli
• 1 1/2 ounces (3 tablespoons) unsalted butter
• 3 cups basmati or other long-grain white rice
• 4 1/2 cuts homemade or store bought low sodium chicken stock
• 2 1/4 teaspoons of course salt

Preparation

Step 1

1. Toast pasta in a medium saucepan over medium heat until deep golden brown, about 4 minutes. Add butter, and let melt. Add rice, and stir in stock and salt. Bring to a boil. Reduce heat, and let simmer, covered, for 10 minutes. Fluff with a fork.