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Nov/Dec 2015


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This pilaf has a slightly nutty flavor that is a perfect complement to Deborah's good lamb dishes.

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  • 1/4 cup butter
  • 1/4 to 1/2 cup finely chopped scallions, shallots, or chives
  • 1/2 teaspoon finely chopped garlic
  • 1/2 cup (approximately) very thin egg noodles
  • 1 cup raw rice
  • 2 cups chicken broth (don't skimp; it needs the moisture)
  • Salt as needed


Melt butter in a heavy 2-quart saucepan; add the scallions and garlic and cook briefly, stirring continuously. Add the noodles and stir over low heat for about 3 minutes. Add the rice and cook for 5 minutes, still stirring. In another pan, bring the broth to a full boil and add it all at once to the rice mixture. (If the broth is not salty enough, add salt to taste.) Cover the saucepan tightly and let pilaf simmer for 35 minutes. Do not remove the cover. Turn off the heat and let rice stand, covered, for 10 to 20 minutes before serving.
Updated Thursday, September 27th, 2007

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