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Title: Rice Pilaf De William C.
Categories: Pasta Rice Side Blank
Yield: 4 Servings
| 1 | tb | Butter |
| 1/2 | tb | Olive oil |
| 1 | Clove garlic -- minced | |
| 1 | sm | Shallot -- minced |
| 1 | tb | Parsley -- chopped fine |
| 1 | pn | Saffron threads -- crumbled |
| : | salt and fresh ground pepper | |
| : | to taste | |
| 1 c | fine egg noodles -- | |
| : | uncooked | |
| 1 c | white rice* See notes | |
| 1 | /2 c | white dry white wine |
| 2 c | chicken broth | |
| : | chopped parsley-garnish | |
| : | toasted pine nuts-garnish |
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
From: "Bill C." previous next