I've posted this before. It rocks! { Exported from MasterCook Mac } Rice Pilaf Recipe By: [email protected], 2/15/97, posted to r.f.cooking Serving Size: 4 Preparation Time: 0:35 Categories: Entrees Amount Measure Ingredient Preparation Method 1 cup long grain white rice 12 pieces vermicelli pasta noodles (12 to 15) 2 C chicken bouillon 1 tbsp butter (1 to 2) Melt butter in saucepan. Add rice and stir now and then til it browns...be careful not to let it burn. When rice is evenly browned, add the vermicelli which you have broken into 2-3 in lengths and the bouillon. Bring to a boil, reduce flame, cover, and simmer til liquid is absorbed...probably about 20 minutes or so. Serve as is or with a little pat of butter. If you try it, let me know how you like it. ‹‹‹‹‹ Notes: This recipe came from my 4th grade teacher's mother, a lovely Armenian woman, nearly 50 years ago! I wouldn't make pilaf any other way....and it always gets raves. Elizabeth Dean Brooks, rec.food.cooking Schaller notes: I use 3/4 cup of rice and 1/4 cup of orzo pasta; or, if I use vermicelli, I use at least twice as much than Libby's recipe calls for. Per serving (excluding unknown items): 36 Calories; 3g Fat (84% calories from fat); 1g Protein; 1g Carbohydrate; 8mg Cholesterol; 771mg Sodium Food Exchanges: 1/2 Fat _____ -- -Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!
Melba's Jammin' wrote: > I've posted this before. It rocks! > I like vermicelli in pilaf and also to toss in a handful of lightly toasted pine nuts; pretty much the same recipe as Libby's below. Good stuff! Thanks Barb, for reminding me Jill > { Exported from MasterCook Mac } > > Rice Pilaf > > Recipe By: [email protected], 2/15/97, posted to r.f.cooking Serving Size: 4 Preparation Time: 0:35 > Categories: Entrees > > Amount Measure Ingredient Preparation Method 1 cup long grain white rice 12 pieces vermicelli > pasta noodles (12 to 15) 2 C chicken bouillon 1 tbsp butter (1 to 2) > > Melt butter in saucepan. Add rice and stir now and then til it browns...be careful not to let it > burn. When rice is evenly browned, add the vermicelli which you have broken into 2-3 in lengths > and the bouillon. Bring to a boil, reduce flame, cover, and simmer til liquid is > absorbed...probably about 20 minutes or so. > > Serve as is or with a little pat of butter. > > If you try it, let me know how you like it. > > <<<<< Notes: This recipe came from my 4th grade teacher's mother, a lovely Armenian woman, > nearly 50 years ago! I wouldn't make pilaf any other way....and it always gets raves. Elizabeth > Dean Brooks, rec.food.cooking > > Schaller notes: I use 3/4 cup of rice and 1/4 cup of orzo pasta; or, if I use vermicelli, I use at > least twice as much than Libby's recipe calls for. > > Per serving (excluding unknown items): 36 Calories; 3g Fat (84% calories from fat); 1g Protein; 1g > Carbohydrate; 8mg Cholesterol; 771mg Sodium Food Exchanges: 1/2 Fat > _____
Try sauteing a cut up onion with a bit more butter, and a shake of black pepper, before adding orzo....I use margarine as it's best here for sauteing, besides 5 min. on high and 10 min. at 50%, in a deep, covered micro waveable. On Sat, 28 Feb 2004 14:21:11 -0600, Melba's Jammin' <[email protected]> wrote: >I've posted this before. It rocks! > >{ Exported from MasterCook Mac } > >Rice Pilaf > >Recipe By: [email protected], 2/15/97, posted to r.f.cooking Serving Size: 4 Preparation Time: 0:35 >Categories: Entrees > >Amount Measure Ingredient Preparation Method 1 cup long grain white rice 12 pieces vermicelli pasta >noodles (12 to 15) 2 C chicken bouillon 1 tbsp butter (1 to 2) > >Melt butter in saucepan. Add rice and stir now and then til it browns...be careful not to let it >burn. When rice is evenly browned, add the vermicelli which you have broken into 2-3 in lengths and >the bouillon. Bring to a boil, reduce flame, cover, and simmer til liquid is absorbed...probably >about 20 minutes or so. > >Serve as is or with a little pat of butter. > >If you try it, let me know how you like it. > > ‹‹‹‹‹ Notes: This recipe came from my 4th grade teacher's mother, a lovely Armenian woman, > nearly 50 years ago! I wouldn't make pilaf any other way....and it always gets raves. Elizabeth > Dean Brooks, rec.food.cooking > >Schaller notes: I use 3/4 cup of rice and 1/4 cup of orzo pasta; or, if I use vermicelli, I use at >least twice as much than Libby's recipe calls for. > >Per serving (excluding unknown items): 36 Calories; 3g Fat (84% calories from fat); 1g Protein; 1g >Carbohydrate; 8mg Cholesterol; 771mg Sodium Food Exchanges: 1/2 Fat >_____
