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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My grandfather was born in Armenia in the mid-1800's Susan Lederer relates from her home in Fallon, Nevada. This pilaf recipe is adapted from one he brought to this country. At our house, it's a standard with shish kabobs and chicken dishes. Ingredients:
1 medium onion, chopped |
1/2 cup bulgur |
1/2 cup uncooked long grain rice |
1/2 cup uncooked broken vermicelli (1-inch pieces) |
2 tablespoons butter |
1 can (14-1/2 ounces) beef broth |
1/3 cup water |
1/4 teaspoon dried oregano |
Directions:
1. In a large nonstick skillet, saute the onion, bulgur, rice and vermicelli in butter for 6-7 minutes or until golden brown. Add the broth, water and oregano; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork. Yield: 6 servings.
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