This is the very best rice pilaf recipe I've found. I entertain frequently and use it often.
4 tablespoons butter (not margarine!)
1 handful fine egg noodles
1 (large) clove garlic, minced
1/2 cup chopped onion
1 cup sliced mushrooms
1/2 teaspoon dried dill weed
1 cup white rice (regular uncooked I prefer basmati rice)
2 cups chicken broth
1/2 teaspoon (or to taste) salt
1/2 cup lightly toasted pine nuts (optional)
Directions
1) Melt butter in a dutch oven over medium heat. Stir in noodles and let them brown watch closely and do not let butter or noodles burn. Add garlic, onion, mushroom and dill weed. Saute 3 minutes. Stir in rice and saute until it takes on a whitish, non-translucent appearance.
2) Meanwhile, heat the broth and salt to boiling in another pan. Pour over rice mixture and stir briefly. Cover pan tightly and simmer 25-30 minutes (steam will subside toward end of cooking time). Do not peek. Or, transfer to large casserole dish with a lid and microwave for ten minutes on high and then ten minutes on defrost.
3) Remove pan from heat. Toss pilaf lightly; then cover pan, placing a dry paper towel between pan and lid to absorb moisture. Let stand 10 minutes (a very important step). Serve topped with pine nuts, if desired.
serves 6-8