Harry's incredible Rice Pilaf (with a little help from Aunt Rose :)
1 stick of butter
4 cups of good Chicken broth (not stock)
3/4 cup of short vermicelli noodles
2 cups of rice
3/4 cup of mix of Pignoli nuts, Chopped walnuts, dried cranberries, pistachio nuts
Melt butter in a sauce pan large enough to make the rice
Sauté the vermicelli noodles until lightly browned
Add nuts/cranberry mix and warm through in the butter
Add the Rice and sauté for 2 minutes or so.
Add the Chicken broth mix into the above ingredients.
Boil for 5 minutes
Cook in a saucepan covered on low heat until water is absorbed and rice is fully cooked (about 15 minutes)
Fluff and serve (you can add pats of butter on top, cover the pot with a clean dish towel to absorb the steam).
Pairs Well With
My husband Harry is Armenian, and the cuisine of their heritage is delicious, full of flavor, and includes unique pairing of ingredients. I've taken Harry's delicious rice pilaf recipe, and added his Aunt Rose's blend of nuts and dried fruit to this for a delightfully nutty, amazing, delicious side dish. You can delete the nuts/cranberries if you like, but I think it adds a very special and festive touch!