Armenian Pilaf


I love to cook. It’s the cleanup that makes me cringe, but that’s a whole ‘nother blog post.

I found this recipe in a cookbook years ago. The cookbook disappeared (probably during one of my manic cleaning episodes that occur only rarely these days) but I know this recipe by heart.

The resulting dish is a near-copy of a boxed “convenience food” you can find in any supermarket. You can make it for a fraction of what the boxed stuff costs.

Last week I made my own version of Spanish rice by reducing the amount of chicken broth by a half cup and adding a can of stewed tomatoes. My family loved it. You can also add garlic and onions to the recipe during the sauteing.

See what you can come up with!

Armenian Pilaf

There’s no reason to go to the market to pick up a box of  “the
San Francisco Treat”, as long as you have 4 simple ingredients
in your cupboard.

1/2 cup raw spaghetti broken into 1 inch pieces
3/4 cup raw white rice
One 14.5 ounce can broth or 1 3/4 cups of broth(chicken,beef or vegetable)
2 TBsp butter or margarine

Melt butter in medium-sized skillet or sauce pan over medium heat.  Add broken spaghetti. Saute’  spaghetti pieces in butter, stirring constantly until the spaghetti just begins to brown.
Add rice,  stirring until the rice is well coated with the butter and the spaghetti browns a little more (sound familiar so far?)

Reduce heat. Slowly and carefully pour in broth. When the liquid hits the hot butter there will be some splattering and sizzling. Return heat to medium. Simmer until liquid is absorbed.

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