Today I heard a knock on our door…and there stood neighbor Sally with her recipe in hand for her DELICIOUS Rice Pilaf. I promised to share it with you…so here goes.
Sally says you can double, triple, etc. this recipe with great results. (It’s delicious as written, but I’m also going to experiment several times by adding fresh herbs and mushrooms…You know me-always thinking outside the box!)
This recipe, as written, serves 3 PEOPLE.
SALLY’S RICE PILAF
1 C. white, long grain rice
1 or 1 1/4 C thin style egg noodles
2 C chicken broth (or 1 can and the rest water to equal 2 cups of liquid)
1 stick unsalted butter
salt and pepper to taste
METHOD:
Place rice in a strainer. Rinse, drain and set aside.
In a saucepan, melt butter and stir in uncooked noodles. Stirring constantly, brown noodles until they reach a deep, golden brown color. DO NOT BURN.
Place rinsed rice into butter/noodle mixture. Add chicken broth. Season with salt and pepper to taste. Let mixture come to a boil. Then turn heat to simmer. Cover with a lid and simmer for 20 minutes, covered. Do not stir or lift the lid.
COOKING TIP FOR FLUFFY RICE: After 20 minutes, turn off heat and PLACE A DOUBLED THICKNESS OF PAPER TOWEL BETWEEN THE LID AND THE PAN.Let stand for at least 10 minutes. Stir pilaf to distribute what has settled to the bottom of the pan. Serve and ENJOY!
Thanks Sally!!
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