Armenian Rice Pilaf

Wow. I haven't posted in almost a month. I got really sick for a week and hadn't been cooking much.

But today is my husband's huge family reunion -- a perfect opportunity to cook! And I decided to be very brave and take on a couple things that I'd never cooked before. The primary challenge was to make something that would hold up in the Utah summer heat for an outdoor potluck.

My final choices were Armenian Rice Pilaf from Allrecipes.com and Garden Tomato Pasta Salad from my Mastercook software.

As I write this, we haven't eaten yet so I don't know how the pasta salad turned out. But I do know that the rice is awesome -- because we tried it. It was hard to resist because it smelled so good while it was cooking.

I'll list the original recipe first and then tell you what I did additionally.

INGREDIENTS
* 1/2 cup butter
* 1 1/2 cups uncooked fine egg noodles
* 3 cups uncooked long grain white rice
* 5 (14.5 ounce) cans chicken broth
* 4 cubes chicken bouillon


DIRECTIONS

1. Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
2. Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

I added garlic salt and italian seasoning to the rice before I cooked it.

I think that the most important part of this recipe is cooking the concoction in chicken broth and chicken bouillon.

It is yummy. And makes lots.