My mom gave me this pilaf recipe and it is my stand-by side dish either for everything. It is good for just the two of us or for a bunch of guests. It is super simple and savory! It takes about 25 minutes to make and we hardly ever have leftovers. Tonight we had it with grilled steak and mixed veggies. Yumm-o!
Mom’s Rice Pilaf
- 1-2 Tbsp. Butter
- Large Handful Skinny Egg Noodles (little ones from Campbell’s Chicken Noodle Soup)
- 1 C. White Rice
- 1 Can Chicken Broth
- 1 Small Can Mushroom pieces (do not drain)
- Handful of Slice Almonds
- In a large skillet with lid, melt the butter over medium heat. Add in the egg noodles and brown. Be sure to watch the noodles and stir them occasionally as they go from brown to burnt very quickly.
- Add in rice, mushrooms with liquid, and broth. Bring to a boil and cover. Simmer for about 20 minutes until the rice is cooked.
- While the rice finishes cooking, toast the almonds on a single layer in a toaster over or in a small stove top pan. These also burn quickly, so keep an eye on them! Stir in the toasted almonds and serve warm.
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