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
How to Make It
Melt the butter in a large saucepan over medium heat, and add spaghetti.
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.