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Rice-and-Noodle Pilaf

Yield 6 servings (serving size: 2/3 cup)
This unusual pilaf is made by first sautéing dry rice and noodles in butter and then boiling them. The result is a texture that is partially soft and partially crunchy. In countries such as Spain, this type of pilaf is typically make with fideos (fih-DAY-ohs), skinny egg noodles found in Latin and Middle Eastern markets. We've substituted easier-to-find spaghetti noodles.


  • 2 tablespoons butter
  • 3 ounces uncooked thin spaghetti, broken into 1-inch pieces, or fideo egg noodles
  • 1 cup uncooked long-grain rice
  • 2 cups boiling water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 199
  • caloriesfromfat 19 %
  • fat 4.3 g
  • satfat 2.5 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 4.1 g
  • carbohydrate 35.3 g
  • fiber 0.8 g
  • cholesterol 10 mg
  • iron 1.9 mg
  • sodium 139 mg
  • calcium 13 mg

How to Make It

  1. Melt the butter in a large saucepan over medium heat, and add spaghetti.

  2. Sauté spaghetti for 5 minutes or until lightly browned. Add the rice, stirring to coat. Stir in the water, salt, and pepper, and bring to a boil. Cover; reduce heat, and simmer for 20 minutes or until the liquid is absorbed. Remove pilaf from heat, and let stand for 10 minutes. Fluff with a fork.