Greek Atzem Pilaf with angel hair

This is the other version of Atzem Pilaf and again one of many delicious recipes from the Greeks of Asia Minor. An excellent side dish for all kind of meats

Ingredients (for 6 people):
2 1/2 cups of long grain rice
5 cups of warm chicken stock
salt
pepper
1/3 cup of olive oil
2 tbsp of butter
120gr. angel hair, broken in pieces

Method:
In a saucepan put together the oil and the butter on medium to high heat and when melted, add the angel hair in. Stir constantly with a wooden spoon until the angel hair gets a nice brown colour. It has to be crunchy when cooking is finished.

Add the chicken stock and when it comes to the boiling point turn the heat to medium and add the rice. Let it simmer, uncovered, until the rice gets soft and cooked and there is no liquid left in the pan.

About 5 minutes before the food is ready, season with salt and pepper. Take off the heat and cover the saucepan with a clean kitchen towel so to absorb as much steam as possible.

Gently stir the pilaf using two forks so to fluffen it up and serve immediately.