Armenian Fruit and Nut Pilaf

Ingredients

• 0.8 cup almonds coarsely chopped
• 3 ounces angel hair pasta dried
• 5 tablespoons butter 
• 1 quart fat-skimmed chicken broth 
• 0.8 cup golden raisins coarsely chopped
• 0.5 teaspoon ground allspice 
• 1 teaspoon juice of lemon 
• 2 tablespoons parsley chopped
• 0.8 cup peas frozen
• 0.3 teaspoon pepper white
• 2 cups rice long-grain white

Equipment

• bowl
• frying pan

Directions

1. In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break pasta into 1-inch lengths.
2. Add pasta and rice to butter and stir often until golden, about 8 minutes.
3. Add broth, allspice, and pepper. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, 15 to 20 minutes; stir occasionally.
4. Meanwhile, in an 8- to 10-inch frying pan over medium heat, melt remaining 1 tablespoon butter.
5. Add almonds and stir often until golden, about 5 minutes.
6. Add raisins and stir until they puff, about 2 minutes.
7. Remove from heat.
8. Stir peas, parsley, and lemon juice into rice. Cover and simmer until peas are hot, about 3 minutes.
9. Pour into a serving bowl and sprinkle with nut and raisin mixture.