Ella in Ca is looking for an easy good
rice pilaf recipe. This is a family favorite
and makes about 6-8 servings. I have reheated leftovers in
the microwave oven and also on the stove with a little more
chicken broth added. As long as the rice pilaf goes into
your crock pot hot and is kept on warm with an occasional
stir and look from you it should be Ok to serve this way, I
think.
Rice Pilaf
1/2 cup fine egg noodles
4 Tbs butter
1 cup long grain white rice
2 1/2 cups chicken broth (i used College INN)
salt and ground pepper to taste
Toast noodles on cookie sheet in 350 degree oven for about 5
minutes.( I like to do a big batch days in advance, cool and
store in jar marked Toasted Noodles. That way I have them
when I want to cook up the pilaf and have eliminated a
step).
Melt butter in large sauce pan and add toasted noodles and
rice. Saut?for one minute and add the chicken broth, bring
to a boil and lower heat, cover and simmer for 25 minutes or
until rice has absorbed most of the stock. Shut off heat and
let stand for 5-10 minutes. Fluff with fork and serve.
Margo/Boston
http://www.nancyskitchen.com
