Rice & Pasta Pilaf

By Addie

“We preferred Grandma's pilaf to packaged Rice-a-Roni mix. It's less salty, and the noodles are fresher.”

Ingredients

• 8 ounces spaghetti or vermicelli
• 2 tablespoons butter
• 3 cups water
• 1 1/2 cups instant long-grain rice
• 1/4 cup chopped green onions
• 1/4 cup chopped red bell pepper
• 3 chicken bouillon cubes
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon black pepper

Preparation

Step 1

Break pasta into bite-size pieces.


Melt butter in a large skillet over medium heat. Sauté pasta in hot butter until lightly browned, about 5 minutes.


Add water, instant rice, green onions, bell pepper and bouillon cubes to the pasta and mix well.


Bring mixture to a boil. Reduce the heat to low.


Cook, covered, until rice is tender and liquid is absorbed, about 10 minutes. Stir in seasoned salt and black pepper. Serve immediately.
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Grandma's Secret Trick:

The children liked this pilaf straight from the skillet, but the grown-ups liked a little extra flavor in theirs. So, for the grown-ups, Grandma sometimes added a squeeze of lemon juice and a tablespoon of freshly chopped parsley.