Armenian Rice Pilaf

4 Tbsp butter
1/4 cup orzo, broken up vermicelli, or broken up angel hair pasta
1 cup Uncooked long-grain rice
2-1/2 cups Boiling hot chicken broth
Salt to taste

Melt butter in heavy bottom saucepan. Break pasta into small pieces (about
1/4 inch, if needed), 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.
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Rusty


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