Anaise Bonner, August 2009

Rice Pilaf

1 TBS butter
1 tsp olive oil
1/2 cup (more or less) crushed fine egg noodles
1 cup rice
1 tsp salt
1 qt boiling water
Pine nuts, toasted (optional)

In separate pot, boil water, adding salt. In Dutch oven, heat butter with olive oil until hot. Add egg noodles; stir constantly to prevent burning, until lightly browned. Add rice and continue to stir-fry, for about 2–3 minutes. Add 2 cups of the boiling salted water to the rice and noodles. Bring to a boil, then cover pot and simmer for 20 minutes or until all liquid is absorbed. Can substitute chicken broth for the water. Serve topped with toasted pine nuts, if desired.

Serve with plain yogurt (laban) or Green Beans and Beef (Lamb).