Pilafian Rice
The simplest pilaf is the original. Claimed to be a family recipe with roots hundreds of years back.
50g Butter
1 handful (50 grams)
Fine egg noodles
1 clove (large) Minced garlic
25g (100 ml) Chopped onion
200g White rice (regular uncooked)
500 ml Chicken broth
1tsp Salt
70 grams (100 ml)
Lightly toasted pine nuts (optional)
Melt butter in a 2-liter saucepan over medium heat. Stir in noodles and let them brown (do not let butter or noodles burn). Add garlic, onion, mushroom and dill weed. Sauté 3 minutes. Stir in rice and sauté until it takes on a whitish, non-translucent appearance.
Meanwhile, heat the broth and salt to boiling in another pan. Pour over rice mixture and stir briefly. Cover pan tightly and simmer 25-30 minutes (steam will subside toward end of cooking time). Do not peek.
Remove pan from heat. Toss pilaf lightly; then cover pan, placing a dry cloth of paper towel between pan and lid to absorb moisture. Let stand 10 minutes (a very important step). Serve topped with pine nuts, if desired.