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Rice and Noodle Pilaf

This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top. From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

  • Yield: Makes 2 quarts
Rice and Noodle Pilaf

Source: Mad Hungry, November 2010

Ingredients

  • 3 tablespoons unsalted butter
  • 1/2 yellow onion, chopped (about 3/4 cup)
  • 1 cup dried vermicelli noodles, broken into roughly 1-inch pieces
  • 2 cups long-grain white rice
  • 3 cups chicken broth
  • 1 teaspoon coarse salt

Directions

  1. Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes.

  2. Add the rice, stir to combine, and add the remaining tablespoon of butter.

  3. Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve.

Reviews (8)

  • seasons01 12 Sep, 2014

    Used long grain brown Jasmine rice... do not do this as it takes the brown rice much longer to cook. And had to add 2 cups more of water... also remember to have a tight fitting cover. My pan had a dent right around the rim and I'm sure that had a lot to do with not enough water. Great taste though...will make again! Oh and I used onion powder. Picky people in our family. No one should be perfect.

  • seasons01 12 Sep, 2014

    Used long grain brown Jasmine rice... do not do this as it takes the brown rice much longer to cook. And had to add 2 cups more of water... also remember to have a tight fitting cover. My pan had a dent right around the rim and I'm sure that had a lot to do with not enough water. Great taste though...will make again! Oh and I used onion powder. Picky people in our family. No one should be perfect.

  • erinmarie78 22 Feb, 2013

    This is a regular side-dish in my house. We're trying to cut out as many processed foods as we can, so needless to say I LOVE watching Mad Hungry. This has a very similar taste to rice-a-roni, only SO MUCH BETTER, and it's homemade. I didn't want to break up the spaghetti, so I just used an equal measurement of orzo pasta instead. YUM!!

  • cooking queen 6 Jul, 2012

    This is the first of Lucinda's recipes that I have tried and it was delicious. I had to start over once though because my onion burned before the pasta browned. I recommend barely cooking the onion before adding the pasta because the onion continues to cook quite a bit as the pasta browns. A tasty side dish served with grilled chicken and vegetables...then combine the leftovers and you have lunch for the next day!

  • katescana 24 Jan, 2012

    I haven't made this in so long I forgot how much I love it!
    Great Recipe,Quick and Easy to make Thanks!

  • kwwgfspi 4 Nov, 2011

    I loved this. Like the boxed noodle-roni but much better.
    Good for breakfast, lunch or dinner.

  • AmyWaczek 25 Sep, 2011

    I made this recipe gluten-free, using rice pasta spaghetti or vermicelli. To my surprise, it translated perfectly! Just watch the pasta as you're browning it - it browns quite quickly. Thanks for another great recipe!

  • breaklady44 21 Sep, 2011

    Made this to accompany the vinegar glazed chicken tonight for dinner. Between the two recipes the sound of mmmm's and silence as we savored the dishes declared them both a big hit. You did it again Lucinda. Bravo

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