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Rice Pilaf

From Lynne Wilson


⅓ cup butter
¼ cup onion, chopped
⅔ cup fine egg noodles, uncooked
1 cup long-grain rice
2 cups chicken broth
⅓ cup lightly browned pine nuts (optional)
salt to taste


Melt the butter in a 2-quart saucepan over medium heat. Add the onion and sauté for 1 minute. Add the noodles and cook until they are brown. Stir in the rice until it is coated with butter. Add the broth, cover, and bring o a simmer. Simmer, covered, until the broth is absorbed. Add the pine nuts (pignolias) and salt, if necessary, after cooking.