*  Exported from  MasterCook  *
 
                          Rice Pilaf de William C.
 
 Recipe By     : Bill Camarota
 Serving Size  : 4    Preparation Time :30:00
 Categories    : Noodle                           Rice
                 Side Dish                        Try It!
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    butter
      1/2  tablespoon    olive oil
    1      clove         garlic -- minced
    1      small         shallot -- minced
    1      tablespoon    parsley -- chopped fine
    1      pinch         saffron threads -- crumbled
                         salt and fresh ground pepper to taste
    1      cup           fine egg noodles -- uncooked
    1      cup           white rice*  See notes
      1/2  cup           white dry white wine
    2      cups          chicken broth
                         chopped parsley-garnish
                         toasted pine nuts-garnish
 
 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.
 
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 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.

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