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Wednesday, August 7, 2013

Noodle rice pilaf: a family favorite recipe

Noodle Rice Pilaf
You can change the flavor of this dish by changing the 
bullion flavor to beef, or vegetable, etc.

1/4 C. Margarine or butter ( not spread)
1 C. long grain rice
½ C. Thin noodles ( we use little stars.) Any little noodle will do, alphabets, 
       thin spaghetti-broken in small pieces etc. 
2 3/4 cup chicken broth ( I use water, and 2-3 chicken bullion cubes)
2 T. parsley.
Dash of garlic
Dash of onion pd.

Melt butter/margarine in sauce pan, add noodles and rice and brown nicely. 
Add broth/water and seasonings, bring to boil, put on lid, reduce heat to simmer/low and cook for 
20-25 min. Do not remove lid during simmer process more than once, you need the build up of steam to cook the rice.

Makes 4-6 servings

My kids love this stuff, and it is so economical... you can vary the taste by using different broth flavors, and by browning the rice lighter or darker.  The darker the rice gets the deeper the flavor....just be careful not to burn them.

You can also add frozen peas and or carrots, or slivered almonds, or broccoli to the rice before you put the lid on it.  We have also added split peas and lentils to it.

We serve this with our Salmon in Foil Packets recipe that I shared on my blog.


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