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Pilafian's Pilaf Recipe

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This recipe for Pilafian's Pilaf is from The Stults Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tablespoons butter
1 handful fine egg noodles
1 large clove garlic; minced
1/2 cup onion; chopped
1 cup fresh mushrooms; sliced
1/2 teaspoon dried dill weed
1 box Uncle Ben's long grain wild rice
2 cups chicken broth
1/2 teaspoon salt
1/2 cup lightly-roasted almonds
1 cup small cooked and heated shrimp
Directions:
Directions:
Melt butter in a 2-quart saucepan over medium heat. Stir in noodles and let them brown (do not let butter or noodles burn). Add garlic, onion, mushrooms and dillweed. Saute 3 minutes. Stir in rice and saute until it takes on a whitish, non-translucent appearance.

Meanwhile, heat the broth and salt to boiling in another pan. Pour over rice mixture and stir briefly. Cover pan tightly and simmer 25-30 minutes (steam will subside toward end of cooking time). Do not peek.

Remove pan from heat. Toss pilaf lightly; then cover pan, placing a dry cloth of paper towel between pan and lid to absorb moisture. Let stand 10 minutes (a very important step). Stir in the shrimp at the end.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
They served this at Crestmoor for the ladies one evening. It just melts in your mouth! This was served with kabobs and it was just perfect!

 

 

 

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