Savory Noodle Rice Pilaf Recipes

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.

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.

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.

Steps:

• Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
• Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

Steps:

• In a large saucepan add butter and onion.
• Saute together until tender.
• Add chicken broth,mushrooms and peas.
• Stir and bring to a boil.
• Stir in Minute made rice, cover pan and remove from heat. Let Stand 5 minutes
• Stir with fork and serve.

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.

Steps:

• Bring vegetable broth to a boil in a large saucepan. Stir in basmati rice, quinoa, tomatoes, raisins, parsley, salt, pepper, allspice, and sage. Reduce heat and simmer until broth is absorbed and quinoa is tender, about 20 minutes.

Steps:

• In a 2-quart saucepan, over medium heat, sauté the onion in oil until onion is tender (3 minutes).
• Add rice and sauté until rice is golden brown (5 minutes).
• Add all remaining ingredients and bring to a boil; cover.
• Reduce heat to low, and simmer until all the liquid has been absorbed and the rice is tender (20 minutes).
• Fluff with a fork before serving.