Recipe - Rice Pilaf De William C

1 tablespoon Butter
One half tablespoon Olive oil
1 Clove garlic; minced
1 small Shallot; minced
1 tablespoon Parsley; chopped fine
1 pn Saffron threads; crumbled
Salt and fresh ground pepper
to taste
1 cup Fine egg noodles; uncooked
1 cup White rice* See notes
One half cup White dry white wine
2 cup Chicken broth
Chopped parsleygarnish
Toasted pine nutsgarnish

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.
Recipe By : Bill Camarota

Posted to MCRecipe Digest V1 #248

Date: Thu, 17 Oct 1996 02:07:54 0400 (EDT)

From: "Bill C." gfx4tv@acy.digex.net

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.