Rice and Noodle Pilaf

Photo by vicki m.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • * 1 ounce angel-hair pasta

  • * 2 tablespoons olive oil

  • * 1/2 small onion, finely chopped

  • * Coarse salt and ground pepper

  • * 2/3 cup long-grain white rice

  • * 1 can (14.5 ounces) reduced-sodium chicken broth

  • * 1/4 cup fresh parsley, finely chopped

Directions

1. Hold pasta upright in a medium bowl, and, using kitchen shears, cut into 1/2-inch lengths; set aside. 2. In a medium saucepan, heat 1 tablespoon oil over medium-high. Add onion; season with salt and pepper. Cook, stirring frequently, until softened and lightly browned, 3 to 5 minutes. Add rice, pasta, and remaining tablespoon oil. Cook, stirring frequently, until pasta is browned, 3 to 5 minutes. 3. Add broth, and bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 15 minutes. Remove from heat, and let stand 5 minutes. Add parsley, and season with salt and pepper; fluff pilaf with a fork.

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