If I've posted this before, forgive me! Just made it for dinner tonight and IMO it's soooo delicious I had to share it (again?):) - Ann

Baked Rice Pilaf

4 Tbsps butter (I like half unsalted & half salted)

2 slices sweet onion, chopped

1/4 cup slivered almonds

1 garlic clove, minced

*some vermicelli broken up

1 cup uncooked long grain rice

2 cups hot chicken broth (low sodium)

1/2 tsp Kosher salt

1/4 cup freshly grated parmigiano-reggiano

Saute onion and almonds in butter until golden. add vermicelli piecesandsaute until light brown. Add rice and saute briefly. Pour rice mixture into 1.5 qt casserole dish. Pour in chicken broth and salt. Cover tightly and bake in a 350 degree oven for 35-40 minutes or until liquid is absorbed.

Fluff pilaf and then top with cheese.

source: adapted from alamanac.com

*I can't remember if the vermicelli is in the original recipe but when I make Armenian pilaf I always break up vermicelli and saute in butter before adding the rice. I add sea salt and black pepper at the end (after tasting).