Sunday, November 4, 2012

Basic Rice Pilaf

This is my recipe for your typical rice pilaf.  It goes well with many dishes I serve.  Very simple, but don't let that fool's very good!  Of course the butter might have something to do with that, ha!

Here is what you will need...Long Grain Rice, Fine Small Egg Noodles, Butter, and Chicken Broth (plus a little water), that's it!

Start by cooking some of the little egg noodles in the butter...

Add the rice, and continue to brown/cook for a little longer...

Add your chicken broth/water and bring to a boil, then cover and simmer until done!

Easy peasy, and yummy!

I served it up the night I took pictures with a nice salad, and Wine Chicken.  Recipe coming soon!

Basic Rice Pilaf

1 1/2 Tbs. Butter
 2 Handfuls (about 1/4 to 1/3 cup) of Fine/Small Egg Noodles (vermicelli)
1 Cup of Long Grain Rice
1  (14.5 oz.) Can of Chicken Broth (plus 1/3 can of water)

Start by melting butter in a medium sauce pan over medium heat.  When it is almost melted, add a couple handfuls of  the egg noodles, breaking them up with your hands as you drop them in.  Saute in the butter until they just start to turn golden.  (The rice will foam a bit, this is normal.)  Add the rice and continue to stir the noodle/rice mixture until the rice has turned a little opaque, the noodles have browned a bit, and it has a nice nutty aroma.  Add the chicken broth and water until it covers the rice by a good 1/4 to 1/2 inch or so.  Bring to a boil over high heat, then cover, reduce heat, and simmer for 18 minutes.  Check to see if rice is done.  If all the liquid has not absorbed, give it a few more minutes, then let it sit off the heat for a few more.  Sometimes you have to add more water.  My measurements aren't exact because I usually "eyeball" it, but more of a guideline! :)


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