|Rice/Bulghur||2 Cup (32 tbs)|
|Noodles||1 Cup (16 tbs)|
|Broth||4 Cup (64 tbs)|
Use long grained white rice.
Buy barley noodles from an Armenian or Italian store.
If you can't get them, use the thinnest egg noodles obtainable and crush them until they are all broken into small pieces about 1/2 inch long or less.
Brown the noodles in the butter until tan, pour in the rice, and mix well.
The rice should not fry but merely become covered with the butter.
Pour over it the boiling broth, cover, and allow to simmer slowly without stirring for 20 minutes or until all broth has simmered away.
It can be reheated by adding a little water and steaming for a short time.
Variations can be made with different kinds of broth and different kinds of fat.
Chicken fat and broth make excellent pilaff.