Noodle and rice pilaf recipe

Pilafs make wonderful side dishes or even a hearty lunch. This is a very basic plain pilaf recipe of Lebanese origin. Pilafs make particularly nice side dishes with fish or roast beef. The noodles browned in butter and oil and then added to the rice give it the pleasant nutty flavor distinctive to pilafs.

Recipe ingredients:

1 8-ounce package of flat, thin, dried Chinese-style egg noodles.

2 Tablespoons olive oil

2 Tablespoons butter

2 cups long-grain rice

4-1/2 cups water

Salt

Heat a large skillet to medium heat and add the olive oil and butter. Break up the noodles into 1-inch pieces and brown them in the oil and butter. Once the noodles have been browned, add them to a pot with the rice and water. Bring everything to a boil, cover, and turn the heat down to a low setting. Cook for about 20 minutes until the rice is done. Season with salt as desired.

If this pilaf recipe seems too plain to you, feel free to jazz it up a bit. Adding some pepper and a handful of mixed vegetables to the cooking pot would be nice.

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