Grandma’s Armenian Rice Pilaf
Makes 8 servings
6 tablespoons unsalted butter (3/4 stick)
1/2 cup fine egg noodles, broken up
1 1/2 cups long grain rice, rinsed and drained
3 cups chicken broth
1/2 teaspoon salt
Heat butter in a large saucepan. Add egg noodles and cook, stirring constantly, until golden brown. Add rice and cook for 1 minute. Add chicken broth and bring to a boil. Cover pan and reduce heat to low. Simmer covered for 20 minutes or until all the liquid is absorbed.
Note: The is an excellent basic rice pilaf recipe. My wife likes to serve it with roasted chicken or Cornish game hens.