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This is a versatile keeper! This is a great mild recipe that easily lends itself to any number of extra seasonings as winkki suggests. I used chicken broth as half the liquid and the parsley perks the presentation up considerably. I was a bit concerned about using only 2 1/2 cups of liquid with 2 cups of grains, but it was fine.

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sugarpea December 16, 2003

So great and so easy! I used thin spaghetti on this and it was fantastic.

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VegasSlacker December 28, 2008

It's a keeper! I love the taste of the fried vermicelli and my DH is crazy about it. Even my picky husband likes it.

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littlemafia November 07, 2008

wow this was really good and so easy to make! Thanks for sharing this great dish! I added a little garlic and parsley just for funsies and I think it really enhanced the flavor. This is a keeper for us!

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dolliegyrl July 28, 2008

Very interesting combination but very delicious. I was afraid that my family wouldn't like it but it went over very well. I have enough left over for a second meal so I hope it reheats well!

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Irmgard March 23, 2008

simple and delicious!

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dumplin May 17, 2007

Finally, I found a recipe like my MIL's. I did not get the chance to learn how to make it from her before she passed away, but this recipe is just like it. Thanks! My daughter's eat this up. I make it a minimum of once a week and sometimes twice.

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TaxiMom October 20, 2005

What a great recipe winkki!! I used Orzo as my pasta/noodle choice per your request and the Armenian Rice and Noodles looked absolutely tempting!! It looked like herbed rice with almonds! I used Garlic Butter in place of the regular butter, Jasmine rice, added a 1/4 cup Lemon Juice (also per your request), 2 teaspoons Crushed Garlic, 2 teaspoons of freshly snipped Dill and a couple of pinches of parsley. This dish was very delicious and a perfect compliment to the Baked Salmon (Baked Salmon #69897) I served with it. Thanks winkki for your creative suggestions and a great recipe!!

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Browntrees June 01, 2005

I used mostly chicken broth for the liquid in this recipe, and was happy with the extra flavor boost it gave the noodles and rice. I also used broken angel hair pasta instead of fine egg noodles, as this was what I had on hand. In the future, I would add finely diced onion with butter while sauteeing the noodles prior to simmering. I think that other seasonings to coordinate with the meal would be good, too.

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Ms B. December 04, 2004
Armenian Rice and Noodles