MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rice Pilaf De William C.
 Categories: Rice, Vegetables, Herbs, Wine
      Yield: 4 Servings
 
      1 tb Butter
    1/2 tb Olive oil
      1 cl Garlic; minced
      1 sm Shallot; minced
      1 tb Parsley; chopped fine
        pn Saffron threads; crumbled
           Salt & fresh ground pepper
      1 c  Fine egg noodles; uncooked
      1 c  White rice *
    1/2 c  White dry white wine
      2 c  Chicken broth
           Chopped parsley; garnish
           Toasted pine nuts; garnish
 
  In a saucepot, melt the butter with the olive oil over
  medium high heat. Next add all the ingredients except
  the liquids. Turn the heat up to high and constanly toss
  until rice and noodles are toasted and browned slightly,
  being careful not to burn . Reduce heat to low and add
  the liquids. Cover and continue cooking over low heat
  for 20 minutes or until rice is done and liquid is
  absorbed. Garnish with toasted pine nuts and fresh
  chopped parsley.
  
  * Harder grain rices can be used such as brown rice
  and/or wild rice. Adjust the amount of liquid and
  cooking time needed for harder grains. This recipe was
  developed with plain white rice.
  
  Recipe By: Bill Camarota
  
  RECIPE FROM: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Be as good as it is in your nature to be." -- Robert Frost
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