NOODLE RICE PILAF
By adding a few fine egg noodles to a rice pilaf, you can have a deliciously different side dish. Terrific with fish, this dish also goes well with meat or poultry. -Kathy Schrecengost Oswego, New York
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, heat butter over medium-high heat. Add rice and noodles; cook and stir for 3-4 minutes or until noodles are lightly browned. Stir in broth; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley.
Nutrition Facts : Calories 298 calories, Fat 12g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 759mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
NOODLE RICE PILAF
Make and share this Noodle Rice Pilaf recipe from Food.com.
Provided by Shirl J 831
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, melt the butter. Add the rice and noodles; cook and stir until light and browned, about 3 minutes. Stir in broth; bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley.
Nutrition Facts : Calories 292.8, Fat 12.2, SaturatedFat 7.4, Cholesterol 34.5, Sodium 423.5, Carbohydrate 40.6, Fiber 0.8, Sugar 0.3, Protein 4.6
NESTING NOODLE RICE PILAF
Clusters of tagliatelle noodles are nestled into Arborio rice and mushrooms, making it easy to serve up individual portions.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large, 14-inch skillet (with a lid) saute the mushrooms and 1 teaspoon salt in 2 tablespoons butter until liquid is evaporated and the mushrooms become nut brown, about 5-7 minutes. Add shallots and another tablespoon butter in the last couple minutes of cooking.
- Add remaining 1 tablespoon butter, salt, and the rice, stirring to coat and lightly toasting the rice for about 3 minutes. Meanwhile bring the chicken stock to a boil.
- Make several holes in the rice and nestle in the noodle nests. Fit in as many nest as space will allow. Pour oven the hot chicken stock and cover, reduce heat to low and cook for 25 minutes, until rice is tender and noodles are cooked through.
RICE-PASTA PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1/2 cup broken spaghetti in a pot over medium-high heat with 2 tablespoons butter. Stir in 1 cup rice; add 2 cups chicken broth, 1 cup water, 2 garlic cloves and 1 teaspoon salt. Boil 3 minutes, then stir, cover and simmer 15 minutes. Let sit 5 minutes; fluff with a fork and smash the garlic. Stir in some butter and cilantro.
RICE AND NOODLE PILAF
This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 quarts
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes.
- Add the rice, stir to combine, and add the remaining tablespoon of butter.
- Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve.
RICE AND NOODLE PILAF WITH TOASTED ALMONDS
Provided by Ruth Cousineau
Categories Pasta Rice Side Thanksgiving Vegetarian Quick & Easy Almond Winter Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Melt butter in a 4- to 5-quart heavy pot over medium heat and stir in orzo. Cook, stirring frequently, until orzo is golden, about 5 minutes. Add rice, stirring until coated with butter, then add zest, bay leaf, cinnamon stick, water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, uncovered, then cover tightly and cook over low heat until water is absorbed and rice and orzo are tender, 25 to 30 minutes. Remove from heat and let stand, covered, 5 minutes.
- Fluff pilaf with a fork and spoon into a bowl, discarding zest, bay leaf, and cinnamon stick. Serve pilaf with almonds sprinkled on top.
BEST HOMEMADE RICE PILAF
Mixture of rice and vermicelli slightly browned with a buttery flavor. I love this with ribs, salmon, or barbecued chicken. This recipe is from my mother-in-law, takes about 1/2 hour to prepare, and you need 2 sauce pans. Don't sub with brown rice because it doesn't taste as good. You can cut the butter a little if you want but the more you reduce butter the drier the rice. Use real butter! I suggest make it as is written the first time around.
Provided by deborahlee823
Categories Very Low Carbs
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In a small sauce pan bring the broth to a boil.
- Meanwhile, in a large or tall sauce pan melt the butter on med-high heat. Before all of it melts, add rice and vermicelli, stirring constantly to prevent burning. You just want a little browning for color. Grab the pot with the boiling broth and pour it into the rice mixture. It bubbles like crazy! Turn the heat down to med-low, give it a final stir, cover with tight fitting lid, and simmer for 25 minutes. Yum.
Nutrition Facts :
SAVORY NOODLE RICE PILAF
A combination of fine egg noodles and long grain rice makes this side dish a savory change-of-pace. Judy Barry of West Milford, New Jersey seasons the pilaf with minced garlic, fresh parsley and a little butter.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook and stir noodles in oil and butter until lightly browned. Stir in the rice and garlic; cook 2 minutes longer. Add the water, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes. Stir in parsley; cover and cook 2-5 minutes longer or until rice is tender.
Nutrition Facts : Calories 161 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 123mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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