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PILAF
COOK HANDFUL OF FINE EGG NOODLES IN TWO TABLESPOONS MELTED
BUTTER TIL PINK, NOT BROWN. ADD TWO CUPS CHICKEN BROTH, COVER
PAN, BRING TO BOIL. ADD ONE CUP LONG GRAIN RICE, STIR WITH FORK
TIL BOILING RESUMES. TURN HEAT LOW, COVER AND COOK TIL ALL LIQUID
IS ABSORBED (20 TO 25 MINUTES), STIRRING OCCASIONALLY.
FLUFF WITH FORK BEFORE SERVING.
Submitter comment:
THIS RECIPE WAS LEARNED BY THE INFORMANT FROM HER ARMENIAN
MOTHER-IN-LAW.
Where learned: MICHIGAN ; CLINTON TOWNSHIP
James Callow Keyword(s): PILAF
Date learned: 11-00-1982