Recipe By : Bill Camarota
Serving Size : 4 Preparation Time :30:00
Categories : Noodle Rice
Side Dish Try It!
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1/2 tablespoon olive oil
1 clove garlic -- minced
1 small shallot -- minced
1 tablespoon parsley -- chopped fine
1 pinch saffron threads -- crumbled
salt and fresh ground pepper to taste
1 cup fine egg noodles -- uncooked
1 cup white rice* See notes
1/2 cup white dry white wine
2 cups chicken broth
chopped parsley-garnish
toasted pine nuts-garnish
In a saucepot, melt the butter with the olive oil over medium high heat. Next
add all the ingredients except the liquids. Turn the heat up to high and
constanly toss until rice and noodles are toasted and browned slightly, being
careful not to burn . Reduce heat to low and add the liquids. Cover and
continue cooking over low heat for 20 minutes or until rice is done and liquid
is absorbed. Garnish with toasted pine nuts and fresh chopped parsley.
- - - - - - - - - - - - - - - - - -
NOTES : * Harder grain rices can be used such as brown rice and/or wild rice.
Adjust the amount of liquid and cooking time needed for harder grains. This
recipe was developed with plain white rice.
