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
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
- 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.
Rice-and-Noodle Pilaf Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American, Spanish
- MAIN INGREDIENT: Pasta, Rice/Grains
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Cooking Light
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Herbed Brown Rice Pilaf
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