Rice pilaf de william c
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| ½ | tablespoon | Olive oil |
| 1 | Clove garlic; minced | |
| 1 | small | Shallot; minced |
| 1 | tablespoon | Parsley; chopped fine |
| 1 | pinch | Saffron threads; crumbled |
| Salt and fresh ground pepper to taste | ||
| 1 | cup | Fine egg noodles; uncooked |
| 1 | cup | White rice* See notes |
| ½ | cup | White dry white wine |
| 2 | cups | Chicken broth |
| Chopped parsley-garnish | ||
| Toasted pine nuts-garnish | ||
Directions
In a saucepot, melt the butter with the olive oil over medium high heat.
Next add all the ingredients except the liquids. Turn the heat up to high and constanly toss until rice and noodles are toasted and browned slightly, being careful not to burn . Reduce heat to low and add the liquids. Cover and continue cooking over low heat for 20 minutes or until rice is done and liquid is absorbed. Garnish with toasted pine nuts and fresh chopped parsley.
Recipe By : Bill Camarota
Posted to MC-Recipe Digest V1 #248 Date: Thu, 17 Oct 1996 02:07:54 -0400 (EDT) From: "Bill C." <gfx4tv@...>
NOTES : * Harder grain rices can be used such as brown rice and/or wild rice. Adjust the amount of liquid and cooking time needed for harder grains. This recipe was developed with plain white rice.