Rice Pilaf

Name: Rice Pilaf
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1/2 cup broken spaghetti; 1 1/2 cups long-grain white rice; Salt and pepper; 3 1/2 to 4 cups chicken stock; 1/4 cup dried currants; 1/4 cup pignoli (pine nuts), toasted; 1/2 bunch fresh chives, chopped; 1/2 bunch fresh parsley, chopped

Recipe courtesy of Rachael Ray

Show: Worst Cooks in America

Episode: All Aboard!

Rice Pilaf

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

557

Total Fat

18

Saturated Fat

7

Carbohydrates

85

Dietary Fiber

2

Sugar

10

Protein

14

Cholesterol

30

Sodium

812

Total: 45 min
Active: 25 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

557

Total Fat

18

Saturated Fat

7

Carbohydrates

85

Dietary Fiber

2

Sugar

10

Protein

14

Cholesterol

30

Sodium

812

Total: 45 min
Active: 25 min

Ingredients

3 tablespoons butter

1/2 cup broken spaghetti

1 1/2 cups long-grain white rice

Salt and pepper

3 1/2 to 4 cups chicken stock

1/4 cup dried currants

1/4 cup pignoli (pine nuts), toasted

1/2 bunch fresh chives, chopped

1/2 bunch fresh parsley, chopped

Directions

Melt the butter over medium heat in a large skillet with a tight-fitting lid. Add the spaghetti and toast until deep golden in color and very nutty-smelling. Add the rice and stir for a minute. Season with some salt and pepper, add 3 1/2 cups of the stock and bring to a low boil. Reduce the heat to low, cover and cook until the rice is just tender, about 18 minutes; add extra stock as necessary if the pan gets too dry. Fluff the pilaf with a fork. Mix in the currants, pignoli, chives and parsley.