Rice Pilaf

Name: Rice Pilaf
Ingredients: 4 tablespoons butter; 1 handful fine egg noodles; 1 (large) clove garlic, minced; 1/2 cup chopped onion; 1 cup sliced mushrooms; 1/2 teaspoon dried dill weed; 1 cup white rice; 2 cups chicken broth; 1/2 teaspoon salt; 1/2 cup lightly toasted pine nuts (optional)

10 ingredients

1 steps

Ingredients

4 tablespoons butter
1 handful fine egg noodles
1 (large) clove garlic, minced
1/2 cup chopped onion
1 cup sliced mushrooms
1/2 teaspoon dried dill weed
1 cup white rice
2 cups chicken broth
1/2 teaspoon salt
1/2 cup lightly toasted pine nuts (optional)

Directions

1

{"0":"1) Prepare the broth and salt to boiling point.","1":"2) Melt butter in a 2-quart saucepan over medium heat. Stir in noodles and let them brown. Stir frequently to not let butter or noodles burn. Add garlic, onion, mushroom and dill weed. Saute 3 minutes. Stir in rice and saute until it takes on a whitish, non-translucent appearance.","3":"2) Pour boiling broth over rice mixture and stir briefly. Cover pan tightly and simmer 25-30 minutes (steam will subside toward end of cooking time). Do not peek.","5":"3) Remove pan from heat. Toss pilaf lightly; then cover pan, placing a dry cloth of paper towel between pan and lid to absorb moisture. Let stand 10 minutes (a very important step). Serve topped with pine nuts, if desired."}