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
Salt

1. Heat butter in a sauce pan or skillet. Saute onions until translucent and browned.
2. Add noodles and rice and stir until lightly toasted (the rice will go opaque).
3. Add water and salt (the water should taste a little salty), bring to a boil, then cover and simmer for about 15 minutes.
4. Let sit for a few minutes then fluff with a spoon.