"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pilafian's Pilaf Recipe

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This recipe for Pilafian's Pilaf, by , is from The Stults Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Stults
Added: Thursday, November 17, 2005

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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