Becker Rice And Noodle Pilaf
10m prep 25m cook 35m ready
4 or 5 servings If you can find fine egg noodles, use those instead of the angel hair pasta. To break pasta into small pieces without making a mess, hold them inside a paper bag as you break them apart.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tablespoons butter
- 2 shallots or ½ medium onion, minced
- 2 ounces angel hair pasta broken into 1-inch lengths (about ½ cup)
- 1 cup long-grain white rice
- 2 cups chicken broth
- (½ teaspoon salt, if using unsalted broth)
Let's Cook
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Step 1.
Combine in a large, wide saucepan or deep skillet over medium heat and stir until the noodles are toasted and brown: 2 tablespoons butter; 2 shallots or ½ medium onion, minced; 2 ounces angel hair pasta broken into 1-inch lengths (about ½ cup)
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Step 2.
Add and cook, stirring, until the rice is translucent around the edges: 1 cup long-grain white rice
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Step 3.
Add and bring to a boil: 2 cups chicken broth; (½ teaspoon salt, if using unsalted broth)
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Step 4.
Reduce the heat to low, cover, and simmer gently for 20 minutes. Allow to stand off the heat, covered, 5 minutes before serving. Fluff with a fork.
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