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A combination of fine egg noodles and long grain rice makes this side dish a savory change-of-pace. Judy Barry of West Milford, New Jersey seasons the pilaf with minced garlic, fresh parsley and a little butter.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 2/3 cup equals 161 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 123 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Originally published as Rice Pilaf in Light & Tasty April/May 2006, p51
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Reviewed on Jul. 08, 2011 by tstreich
This was very good. Great alternative to Rice A Roni without all the additives. I used thin spaghetti broken into small pieces which was the only time consuming part of making this. Otherwise, very quick and easy with ingredients I always have on hand. I did up the chicken bouillon by another 1/2-1 tsp, but it probably didn't need it. A definite keeper.
Reviewed on Sep. 13, 2010 by robran
I found this receipe and wanted to make it but I didnt have egg noodles so i used spaghetti broke into small pieces. I browned it with the rice in a skillet and at the last minute thought of adding peas. It was so good. I will never buy the box rice dishes again. Thanks
Reviewed on Nov. 09, 2009 by LeonaMyer
My husband loved this Rice Pilaf!
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