Friday, June 18, 2010

Armenian Rice

Did you know that white rice typically stores for 10 years?

I made this for the sisters-in-love get together this past Wednesday. It's quick and easy and tastes great. And leftovers warm easily. It's a great side dish for just about any meal. The only think it's lacking is a little bit of color. If you have an herb garden, sprinkle some fresh chopped parsley on top.

Armenian Rice

What you will need:

1/2 cup butter or margarine
1 medium onion, chopped
1 cup dried vermicelli (Angel Hair pasta), broken
2 cups uncooked long-grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups beef broth

Melt butter in a dutch oven over medium heat. Add onion and vermicelli; saute until onion is tender. Stir in rice and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and rice is tender. Makes 10 servings.

Note from Michelle: I would estimate a cup of vermicelli to be as much as a quarter is round when you remove the pasta from the package. How's that for estimating! Use a food processor or I broke it in half and then in half again and placed it in a tall bowl. I used my knuckles to break the pasta into pieces about a half an inch long.


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