| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Armenian | Rice, Rice cooker | 4 | Servings |
INGREDIENTS
| 1 | c | Uncooked Rice |
| 1/2 | c | Vermicelli; broken in 1" pieces |
| 2 | tb | Olive Oil Or Butter |
| 2 | c | Chicken Or Beef Broth |
| Salt; to taste |
INSTRUCTIONS
Saute rice and vermicelli; stirring constantly, in olive oil or butter in nonstick pan until rice is translucent, about 2 minutes. Combine rice and vermicelli with broth in steaming pan; season to taste. Cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with fork before serving. Variations: * Turkish cooks sometimes chop and add the white parts of a few scallions at the end of the steaming step. * Substitute 1/2 cup fine egg noodles for vermicelli. NOTES : This popular dish is used interchangeably with plain rice pilaf. Especially good with chicken and lamb stews. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998
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