Rice Pilaf De William C.

Recipe Ingredients

1 tablespoon	15ml	Butter
1/2 tablespoon	7.5ml	Olive oil
1		Garlic - minced
1		Shallot - minced (small)
1 tablespoon	15ml	Parsley - chopped fine
1		Saffron threads - crumbled
		Salt and fresh ground pepper to taste
1 cup	198g / 7oz	Fine egg noodles - uncooked
1 cup	160g / 5.6oz	White rice* see notes
1/2 cup	118ml	White dry white wine
2 cups	474ml	Chicken broth
		Chopped parsley-garnish
		Toasted pine nuts-garnish

Recipe Instructions

In a saucepot, melt the butter with the olive oil over medium high heat. Next add all the ingredients except the liquids. Turn the heat up to high and constanly toss until rice and noodles are toasted and browned slightly, being careful not to burn . Re duce heat to low and add the liquids. Cover and continue cooking over low heat for 20 minutes or until rice is done and liquid is absorbed. Garnish with toasted pine nuts and fresh chopped parsley.

Source:
Bill Camarota

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