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Rice-and-Noodle Pilaf

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.

Cooking Light APRIL 2000

  • Yield: 6 servings (serving size: 2/3 cup)

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.

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
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Rice-and-Noodle Pilaf recipe

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