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Old 10-02-2011, 12:01 PM   #1
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Rice Pilaf

There are as many recipes for pilaf as there are cooks who make it. What follows is my mom's recipe that I grew up on.

Pilaf

1 C Rice, long grain
4 Tb Butter
2 Nests of Angel Hair Pasta
2 C Chicken Broth

Thoroughly rinse and drain the rice.

Melt the butter in a 2-quart pan. Crumble the pasta nests into the butter. Brown the pasta in the butter. The butter and the noodles should turn a fairly dark brown (more than golden brown but less than burned). It is the browning of the butter and noodles that really gives the pilaf its flavor.

Add the rice and cook over medium to medium low heat for a few minutes, stirring occasionally.

Add the broth and bring to a boil over high heat. Reduce to a simmer, and cook, covered, for 25 minutes. Don't open the pan to look or stir.

At the end of the cooking time, turn off the burner and let it rest in the pan (covered) for 5 to 10 minutes before serving.
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Old 10-02-2011, 12:15 PM   #2
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Very nice. Like chicken rice-a-roni.
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Old 10-02-2011, 02:02 PM   #3
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I think there was pilaf before there were Rice-a-Roni or Near East products. FWIW, the Near East products are pretty good.
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Old 10-02-2011, 02:55 PM   #4
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Hey, no dissing of the San Francisco Treat. It got me through college, along with ramen.

Your pilaf sounds wonderful, Andy! I like Near East products too.
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Old 10-02-2011, 03:03 PM   #5
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Nice an simple and sounds really good two.
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Old 10-02-2011, 04:01 PM   #6
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Real Hawaiian rice pilaf is nearly identical, except that you crumble a nest of dried mung bean noodles. It's what gets often served on a mom-and-pop-shop lunch platter. But searching for it online will mostly return exotic recipes with pineapple, mangoes, macadamia nuts and the like.
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Old 10-02-2011, 04:18 PM   #7
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Sounds great, copied and pasted!
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Old 10-02-2011, 08:38 PM   #8
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I do it the same way but I add onion and sometimes mushrooms. I make chicken and beef and sometimes the pasta is orzo. Gotta get it nice toasty brown.
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Old 10-02-2011, 09:39 PM   #9
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Quote:
Originally Posted by msmofet View Post
I do it the same way but I add onion and sometimes mushrooms. I make chicken and beef and sometimes the pasta is orzo. Gotta get it nice toasty brown.

I agree, it's also very good with beef broth.
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Old 10-03-2011, 06:33 AM   #10
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How exactly do you break up the angel hair/vermicelli? Do you get those nice 1/2" pieces? Not that it has to duplicate Rice a Roni, but it would be nice to get even pieces. I can see me losing little pieces all over the kitchen floor, lol. I wonder what would happen if you folded a kitchen towel over straight boxed vermicelli and rolled it with a rolling pin...
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Rice Pilaf There are as many recipes for pilaf as there are cooks who make it. What follows is my mom's recipe that I grew up on. Pilaf [COLOR=black][FONT=Arial] [/FONT][/COLOR] [FONT=Arial]1 C Rice, long grain[/FONT] [FONT=Arial]4 Tb Butter[/FONT] [FONT=Arial]2 Nests of Angel Hair Pasta[/FONT] [FONT=Arial]2 C Chicken Broth[/FONT] [FONT=Arial]Thoroughly rinse and drain the rice.[/FONT] [FONT=Arial]Melt the butter in a 2-quart pan. Crumble the pasta nests into the butter. Brown the pasta in the butter. The butter and the noodles should turn a fairly dark brown (more than golden brown but less than burned). It is the browning of the butter and noodles that really gives the pilaf its flavor.[/FONT] [FONT=Arial]Add the rice and cook over medium to medium low heat for a few minutes, stirring occasionally.[/FONT] [FONT=Arial]Add the broth and bring to a boil over high heat. Reduce to a simmer, and cook, covered, for 25 minutes. Don't open the pan to look or stir.[/FONT] [FONT=Arial]At the end of the cooking time, turn off the burner and let it rest in the pan (covered) for 5 to 10 minutes before serving.[/FONT][I][FONT=Arial] [/FONT][/I] 3 stars 1 reviews
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