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.