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Rice Pielaf Recipe

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This recipe for Rice Pielaf, by , is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Mooney

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Coil Fideo (or capellini or vermicelli) broken up
1 cup white rice (rinsed to remove starch)
1 stick butter
2 1/2 to 3 cups chicken broth
Salt/Pepper/Granulated Garlic

Directions:
Directions:
Melt the butter in large kettle or frying pan (with lid) over medium-high heat. Brown the coil fideo in butter. While it is browning, rinse the rice. Once coil fideo is browned, add the rice. Add chicken stock (it will sizzle and spit). Bring to boil, add salt, pepper, and granulated garlic).

Cover and reduce heat to low and cook for 30 to 45 minutes, stirring once towards the end.

(Note: Basically, for every cup of dry ingredient, you add 1 cup of liquid - make sure the liquid covers everything as you bring it to a boil. Too little liquid will make your rice crunchy).

Personal Notes:
Personal Notes:
This is my Syrian uncle's family recipe handed down through three generations to date.

 

 

 

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