Ingredients

4 tablespoons butter

1 handful fine egg noodles

1 (large) clove garlic, minced

1/2 cup chopped onion

1 cup sliced mushrooms

1/2 teaspoon dried dill weed

1 cup white rice

2 cups chicken broth

1/2 teaspoon salt

1/2 cup lightly toasted pine nuts (optional)

Preparation

  1. Prepare the broth and salt to boiling point.

  2. Melt butter in a 2-quart saucepan over medium heat. Stir in noodles and let them brown. Stir frequently to not let butter or noodles burn. Add garlic, onion, mushroom and dill weed. Saute 3 minutes. Stir in rice and saute until it takes on a whitish, non-translucent appearance.

  3. Pour boiling broth over rice mixture and stir briefly. Cover pan tightly and simmer 25-30 minutes (steam will subside toward end of cooking time). Do not peek.

  4. Remove pan from heat. Toss pilaf lightly; then cover pan, placing a dry cloth of paper towel between pan and lid to absorb moisture. Let stand 10 minutes (a very important step). Serve topped with pine nuts, if desired.