Serves 4
Many cultures mix rice and pasta, as Armenian cooks do when they brown broken vermicelli (or orzo) in butter and add it to pilaf. When the pasta starts to turn light tan in color, add the rice. The pasta will continue to darken as it cooks with the rice.
| 3 | tablespoons butter |
|---|---|
| 1 | small onion, chopped |
| 1½ | ounces vermicelli, broken into small pieces |
| ¾ | cup long-grain white rice |
| 2 | cups chicken stock |
| Salt and pepper, to taste | |
| 1 | cup frozen green peas, rinsed with cold water |
| ⅓ | cup chopped fresh parsley |
| ⅓ | cup chopped fresh mint |
| ⅛ | teaspoon ground allspice |
1. In large saucepan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, for 6 minutes or until the onion softens. Add the vermicelli and cook, stirring, for 2 to 3 minutes or until it is light tan. Add the rice and cook, stirring, for 1 minute or until the rice is coated with butter.
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2. Add the stock, salt, and pepper. Bring to a boil, lower the heat, cover the pan, and simmer for 20 minutes or until the rice is tender.
3. Stir in the peas, parsley, mint, and allspice. Cover and set aside for 2 minutes. Taste for seasoning and add more salt and pepper, if you like.
Jean Kressy