Armenian Rice Pilaf - cooking recipe

Ingredients

1 cup basmati long-grain white rice
1/2 cup vermicelli, broken up or 1/2 cup orzo pasta
2 tablespoons butter
2 cups chicken broth (low sodium)
1 teaspoon salt
1/2 teaspoon pepper

Preparation

Add vermicelli (or orzo) to deep, covered pan suitable for cooking rice. Heat until vermicelli is golden brown. Add rice and saute for a minute in the butter and vermicelli. Add chicken broth and mix well. Bring to a boil and then lower heat and simmer for 20 minutes until rice is cooked.
DO NOT OPEN LID and PEEK!
Rice pilaf should not be gummy or salty. It is a subtle side dish, and is a complement to fish, poultry, lamb and veal.