Rice-and-Noodle Pilaf

recipe
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.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Deborah Madison,

Cooking Light

April 2000
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