Saturday, June 6, 2009

Rice Pilaf

I can not tell a lie. This recipe was inspired by...... Rice-a-Roni. I have always loved it and could never find a recipe that captured the right texture. I don't think that this recipe is an exact clone, but it's pretty close and darn tasty. It is also really easy to throw together. The other great thing about this recipe is that it makes great leftovers. I actually turned these leftovers into fried rice by adding onions, ginger, an egg, chicken and soy sauce. Yum!

Rice Pilaf with Broken Spaghetti

1 cup of Basmati rice (Basmati rice is really key if you want the right texture)
Handful of dry spaghetti noodles broken into 1 inch pieces
1 tbsp butter
1 tbsp olive oil
1 3/4 cup low sodium vegetable broth (chicken broth would also work)
1 tsp oregano
1 tsp dry parsley
1/2 tsp garlic powder
1/4-1/2 tsp black pepper
and salt to taste (I use low sodium broth and add just a pinch of salt at the end)

In a large skillet (that has a lid) heat the oil and butter.
Add the broken noodles to the pan and cook over medium heat for 2 minutes stirring occasionally with a wooden spoon or spatula (you want the noodles to turn golden brown but not burn).
Add the rice to the pan and continue to cook for another 2 minutes (still stirring to coat the rice evenly with the oil and keep the noodles/rice from scorching).
Add the broth to the pan and bring to a boil. Then reduce the heat to low, put the lid on the pan and let simmer for 15 minutes.
After 15 minutes open the lid and fluff with a fork. Then add the seasonings. Put the lid back on and cook for an another 5 minutes.


  1. Thanks for visiting SippitySup.It's a great way to introduce me to new blogs. A pilaf this classic should be in everyone's back pocket. Thanks. GREG

  2. Sounds delicious. I do not buy rice-a-roni but I certaintly love rice, I will have to give this recipe a try.


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