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Armenian Pilaf

Courtesy of Deej

Melt butter over low to moderate heat in saucepan with lid. Add orzo noodles and sauté until golden brown. The butter will foam and make the orzo difficult to see; the foam will brown slightly when the noodles are browning. Add the rice and continue to cook until the rice loses its translucency and starts to look opaque white. Add the stock, stirring once to mix. Wait until it begins to simmer before covering. Cook 20-25 minutes covered (25 minutes minimum for basmati rice) or until done.

Note: this recipe calls for chicken stock instead of Chicken Soup because the extra salt content in the chicken stock makes a large difference to the flavor.