Armenian and Mediterranean Home Cooking

You need 2 1/2 cups chicken broth

1 cup Ben’s Original long grain rice.

1/8th cup vermicelli noodles cut up.
4-6 teaspoons of butter.
salt to taste.

Sometimes you just need a nice warm bowl of rice pilaf. My mom’s recipe, all her recipes that have rice always list it as Uncle Ben’s rice but we can’t say that anymore 🙄I think it’s just called Ben’s Original now? Anyway find a really good quality long grain rice. Let’s make 1 cup to start. That would serve about 2-3 people.

Rinse that rice like it’s nobody’s business… at least 5 times till water is not so cloudy. Set it aside.. drained of course.

In a heavy bottom stainless steel pot (I use Le Creuset Stainless Steel line) melt a couple teaspoons of butter, add vermicelli noodles and sauté till golden brown, add the clean rinsed rice, give it a good stir to blend the noodles with the rice. Add the chicken broth a bit of salt ( I use high quality sea salt or Celtic gray salt) Cook your pilaf on low heat until little holes form on surface. Liquid should be pretty much all gone at this point. Use a clean dish towel to cover pot and close the lid back on it. Leave it till ready to serve.

just before serving add a couple teaspoons of butter and fluff the rice. YUM!