On Sat, 06 Nov 2004 20:57:24 -0500, Ferrante
> wrote:

>I have seldom used angel hair pasta, but after listening to a friend
>say it was he favorite, I got a box and will try it again.
>
>Any simple suggestions on what I can add to it to bring out what makes
>it popular with people. I don't think a heavy sauce would work (might
>overpower it). I thought about adding some butter and garlic with
>sharp Romano cheese. Then I decided to ask the experts and here I am.
>
>Thanks in advance for your help.
>Mark Ferrante


Armenian Rice Pilaf

1/4 lb butter or margarine
1/2 c vermicelli or angel hair pasta
2 c Uncooked long-grain rice
4 c Boiling hot chicken broth
Salt

Melt butter in heavy pan or Dutch oven. Break pasta in small pieces
(about 1/4 inch), add to pan and cook until golden brown, stirring
constantly. Add rice and stir until rice is well coated with butter.
Add boiling broth and season to taste with salt. Cook, covered, over
low heat until liquid is absorbed, about 25 minutes. Stir lightly with
fork. Let stand in warm place 15 to 20 minutes before serving.


--
Rusty Barton
Sacramento, CA