Serving
(click to enlarge)

Rice & Vermicelli Pilaf
Armenia   -   Prinzov Pilaf   |   Turkey   -   Sehriyeli Pilav
Serves:
Effort:
Time:
DoAhead:  
4 side  
**
30 min  
Yes
This is the basic rice and vermicelli pilaf widely popular in Armenia and Turkey (and the original inspiration for Rice-A-Roni, of all things). It's easy to make and can be embellished with sliced and toasted almonds or pine nuts if desired. It can be reheated in the oven.



1
1/2
3
2
1/3
c
c
T
c
t
Rice, long grain
Vermicelli (1)
Butter
Broth (2)
Salt
  1. Wash RICE thoroughly and drain well.
  2. Break VERMICELLI into 1 inch lengths (see Note-1.
  3. Melt Butter in a pan and add Vermicelli. Fry stirring continuously over moderate heat until vermicelli becomes lightly browned, then add Rice and continue stirring until well coated with butter
  4. Stir in Broth and Salt, cover tightly and cook over low heat until rice is done, about 20 minutes (30 minutes for brown rice).
  5. Fluff with a fork and let rest uncovered for a few minutes before serving.
NOTES:
  1. Vermicelli:   Markets serving Near Eastern, Turkish or Caucasian communities sell 1 pound bags of thin vermicelli already cut to about 7/8 inch.
  2. Broth:   Chicken broth is most used but meat broth can be used or vegetable broth for a vegetarian version.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required, tt=to taste
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