I love pilaf with kabobs or falafel, yogurt sauce and green salad with tomato, onion and a lemony dressing! I think of rice pilaf as rice cooked with little noodles, but I think it actually means more just flavored rice. This recipe gives you both. I don’t use broth, but I think that the butter and onion flavors the rice perfectly.
1 tablespoon butter
1 small onion chopped
1/2 cup small noodles (I used orzo, but you can also use short vermicelli)
1 cup medium grain rice (I used jasmin)
1 3/4 cup water
- Heat butter in a sauce pan or skillet. Saute onions until translucent and browned.
- Add noodles and rice and stir until lightly toasted (the rice will go opaque).
- Add water and salt (the water should taste a little salty), bring to a boil, then cover and simmer for about 15 minutes.
- Let sit for a few minutes then fluff with a spoon.