BECKER RICE AND NOODLE PILAF
4 or 5 servings
If you can find fine egg noodles, use those instead of the angel hair pasta. To break pasta into small pieces without making a mess, hold them inside a paper bag as you break them apart.
Combine in a large, wide saucepan or deep skillet over medium heat and stir until the noodles are toasted and brown:
- 2 tablespoons butter
- 2 shallots or ½ medium onion, minced
- 2 ounces angel hair pasta broken into 1-inch lengths (about ½ cup)
Add and cook, stirring, until the rice is translucent around the edges:
- 1 cup long-grain white rice
Add and bring to a boil:
- 2 cups chicken broth
- (½ teaspoon salt, if using unsalted broth)
Reduce the heat to low, cover, and simmer gently for 20 minutes. Allow to stand off the heat, covered, 5 minutes before serving. Fluff with a fork.