Rice-and-Noodle Pilaf

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 199
  • Calories from fat: 19%
  • Fat: 4.3g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.1g
  • Carbohydrate: 35.3g
  • Fiber: 0.8g
  • Cholesterol: 10mg
  • Iron: 1.9mg
  • Sodium: 139mg
  • Calcium: 13mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rice-and-Noodle Pilaf Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy