Once Glenn and I settled our little family into the community we now call home, our circle of friends widened immensely. Our first home was situated among a very friendly neighborhood, with many activities to keep us busy. Fireworks, parades, picnics, Euchre clubs, play-dates and bike rides…birthday, holiday and dinner parties too. Having kids certainly helped in making these friends, but this was also a group yearning for adult interactions. Memories of those years remain clouded with pizza, popsicles and 6-packs on a hot summer night.
Many of the friends within that group, were Armenian. A humorous coincidence among us all. Glenn and I happened to be among the non-Armenian or “odars” of the group. [The word odar roughly translates to foreigner/stranger.] We were lucky to be introduced to many things Armenian, from the culture to the foods. If there is one thing this odar is glad she was introduced to – it would have to be this rice dish! Armenian Rice Pilaf is essentially a simple dish, using few ingredients and yet perfect.
The rice pilaf is a great companion to many meals, from a roast leg of lamb to a stir-fry of garden fresh veggies. I served it here, with my pan roasted chicken thighs. De-lish! Every time I make this rice it brings back happy memories from those days.
Armenian Rice Pilaf
3 Tablespoons butter
½ cup fine egg noodles [or broken angel hair pasta]
1 cup long grain rice [not instant]
2½ cups hot chicken stock
salt/pepper to taste
•Melt butter in a medium saucepan over medium-high heat. Add noodles [or broken pasta] and stir to coat with melted butter. Cook until noodles begin to soften and turn a light brown.
•Pour in the hot chicken stock. Add the rice, and stir briefly. Allow the mixture to come to a boil. Reduce heat to allow a slow simmer, cover the pan and cook 20 minutes or until almost all of the liquid is absorbed – about 1 Tablespoon or so of liquid will remain in the pan. Remove from heat, allow to stand 10 minutes.
•Fluff/stir the rice, salt and pepper to taste.