Reader Christine Datian, from Las Vegas, suggests serving her traditional Armenian pilaf, made with both rice and toasted pasta, alongside roasted lamb or chicken and a green salad.
Sunset OCTOBER 2012
1. Melt butter in a large frying pan over medium-high heat. Add pasta and cook until browned and fragrant, about 4 minutes. Stir in remaining ingredients except for nuts.
2. Bring to a boil, then reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Sprinkle with nuts.
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