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Ingredients
1 tablespoon corn, peanut or vegetable oil
¼ cup fine egg noodles
1 cup raw rice
1 teaspoon finely chopped garlic
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
1 ½ cups chicken broth
¼ cup finely chopped parsley
Nutritional analysis per serving (4 servings)
44 grams carbs; 20 milligrams cholesterol; 302 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 364 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a saucepan and add the noodles. Cook, stirring, until browned.
- Step 2
Add the rice and garlic and stir. Add salt and pepper to taste, butter and the chicken broth.
- Step 3
Cover and cook over low heat exactly 17 minutes. Stir in the finely chopped parsley and serve.
Private Notes
Comments
Several suggestions, compliments of my Armenian grandmothers and also Andrew Janjigian of Cooks Illustrated: white rice needs to be soaked in hot water, stirred to release the starch, and rinsed several (sometimes 4 or 5) times until the water runs clear. After you have brought the rice to a boil, reduced the heat and simmered until done, remove from the heat and put a clean kitchen towel between the pot and the lid to absorb the condensation. After 15 minutes, stir and serve.
The pilaf I always had was made with butter, vermicelli, chicken broth (Swansons) and parboiled rice (Bens, formerly Uncle Ben's)
I’ve been cooking this rice/noodle dish for 30 years and it is still a family favourite. Love it
This is a nice variation on plain rice. I browned the egg noodles as it suggested and added rice. I found that it needed 2 cups of broth for the rice to soften. I added cumin to go with my entree but any combination of herbs and spices will work.