Charlie and Taqui’s Rice Pilaf

This pilaf was a staple at EVERY potluck our church had back in the olden days when I was growing up.  This adorable ‘older’ couple named Charlie & Taqui Manoogian made GIANT batches of it and we devoured it every time.  This recipe makes a lot…probably serves about 16 people.  Hope you like it.

CHARLIE & TAQUI’S RICE PILAF

4 c. chicken broth (if… you’re using homemade broth, remove the fat)

1/2 c. butter (no substitutes)

1/4 t. onion powder

1/2 t. garlic powder

1/2 t. seasoned salt

1 t. paprika

2/3 vermicelli (thin spaghetti), broken in small pieces and browned in a skillet

2 c. long grain rice (not quick rice)

Heat oven to 450°.  In 3 qt. oven-proof pot or dutch oven, bring broth, butter and seasonings to a boil.  Add vermicelli & rice, Mix well.  Let come to a boil again and mix well one more time.  Cover.  Place in oven (MUST BE PREHEATED.)  for 10 minutes.  Turn oven off.  (This is not a typo!  Turn it all the way off!)  Let set in hot oven for 30 minutes.  Mix thoroughly before serving.

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