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Rice Pilaf
Course:
Side Dish
Author:
The Mill Town Kitchen
Ingredients
3
tbsp
Butter
3/4
cup
Jasmine Rice
1/4
cup
Fideo Cut Spaghetti
(you can also break up regular uncooked spaghetti)
1/2
Yellow Onion
finely diced
1 1/2
cups
Chicken Stock
Notes
Melt your butter in a deep sauce pan that has a tight fitting lid
Saute your onions in the butter until they begin to soften, about 2 minutes
Add the rice and pasta and toast until slightly browned (it will smell amazing!)
Pour in your chicken stock and bring it to a boil. Give it a good stir to make sure nothing sticks to the bottom of your pan
Cover with a tight fitting lid. Turn the heat to low and let it simmer for 15 minutes
Once the time is up, remove the pan from the heat and let it sit covered for 5 minutes before fluffing the rice with a fork
Add a pinch of salt and fluff to combine. Taste for seasoning before serving