This very easy side dish can also transform into an almond rice pilaf. Just leave out the mushrooms and once it’s finished cooking, mix in 1 cup of slivered almonds and 1⁄4 teaspoon nutmeg.
Rice Pilaf
Servings
8 Servings
Ingredients
- 8 tablespoons 1 stick margarine
- 1 medium onion finely chopped
- 1 shallot finely chopped
- 1 clove garlic finely chopped
- 1 cup fine egg noodles uncooked
- 2 cups long-grain white rice uncooked
- 4 cups chicken broth
- 8 ounces mushrooms sliced
- salt
- freshly ground black pepper
- chopped fresh parsley for garnish
Instructions
- In a large skillet, melt the margarine over medium heat. Add the onion and shallots. Sauté for 6-8 minutes or until golden but not brown. Add the garlic and sauté for 1 minute longer.
- Stir in the noodles and sauté until lightly brown. Add in the rice, broth, and mushrooms. Cover the pan and turn the flame down to low.
- Cook about 30-40 minutes or until all of the liquid is absorbed. Season with salt and pepper. Garnish with parsley.
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In the recipe you mention shallots but they are not listed in the ingredients
In the directions it says to add shallots but the list of ingredients does not include shallots. How many shallots does the recipe call for?