This recipe is my grandmother's. She came from Armenia and it has been in our family for years. We all still make it and it is so easy.
Just like my family's recipe. My great grandmother passed it down also.
Read More Made as written and this turned out perfectly. It is simple, straight-forward, and fool proof. Thanks for sharing!
I used olive oil instead of butter, and added half an onion chopped and an Anaheim pepper, chopped. I substituted orzo for the crushed vermicelli. Sauteed it all for about ten minutes, then added the room temp broth and brought the whole thing to a boil. This will definitely be a regular menu item at my house.
Really good but pretty basic buttery pilaf. Didn’t change a thing but I might next time. It all depends what you are serving this with and what you want to be the star of the meal and which will be supporting feature. In this case, served with Dreamy Chicken Francese from this site and placed the chicken and sauce over the pilaf. Wonderful!! This pilaf was the perfect accompaniment!! Stand alone by itself? It really is good but as I said, basic. Keeping this one! Either to springboard off of or use to compliment other chicken or fish meals. Thank you!!
Very yummy and easy! I didn’t have vermicelli, so I used broken up Angel hair/thin spaghetti noodles. Also, I added garlic, onions, and chopped red pepper to mine.
