Rice Pilaf

I love rice pilaf! It is the perfect side dish to any meal, and it has a delicious buttery flavor. The rice pilaf my family makes is Armenian because vermicelli noodles are added to the rice. The smell of the vermicelli noodles browning in butter is mouth-watering! The noodles we use are pictured below, but you can also use fideos which you can find in Mexican grocery stores. They are already cut into small pieces.

Ingredients

2 cups Long grain white rice

1/4 cup Vermicelli pasta, broken into small strands ( I just crush them in my hand)

1 Tbsp Butter

3 1/4 cup Chicken Broth, Water, or a mixture of both

Salt & Pepper to taste

Directions

Melt butter in a medium pot over medium heat. Add in the vermicelli pasta and sauté until deep golden brown, but not burnt. Add the rice and broth or water and mix to combine. Add salt and pepper to taste. Bring to a boil, then cover, and turn heat down to low. Cook for 12 minutes, or until all the water has been absorbed, and the rice is cooked. Fluff with a fork and serve.

Enjoy!