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Rice Pilaf


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Rice Pilaf


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Rice Pilaf

This very easy side dish can also transform into an almond rice pilaf. Just leave out the mushrooms and once it’s finished cooking, mix in 1 cup of slivered almonds and 1⁄4 teaspoon nutmeg.


  • Prep Time : 5 min
  • Cook Time : 45 min
  • Ready Time : 50 min


8-10 Servings


  • 8 tablespoons (1 stick) margarine
  • 1 medium onion, finely chopped
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup fine egg noodles, uncooked
  • 2 cups long-grain white rice, uncooked
  • 4 cups chicken broth
  • 8 ounces mushrooms, sliced
  • salt
  • freshly ground black pepper
  • chopped fresh parsley, for garnish


In a large skillet, melt the margarine over medium heat. Add the onion and shallots. Sauté for 6-8 minutes or until golden but not brown. Add the garlic and sauté for 1 minute longer.

Stir in the noodles and sauté until lightly brown. Add in the rice, broth, and mushrooms. Cover the pan and turn the flame down to low.

Cook about 30-40 minutes or until all of the liquid is absorbed. Season with salt and pepper. Garnish with parsley.


About Susie Fishbein


Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook series, Kosher by Design. Susie is a wife, mother of four children, and mother of 7 cookbooks.




4 Responses to Rice Pilaf

  1. In the directions it says to add shallots but the list of ingredients does not include shallots. How many shallots does the recipe call for?

  2. avatar says: Janice

    In the recipe you mention shallots but they are not listed in the ingredients

  3. Recipes need to be Printer Friendly.
    Please correct website as all recipe
    font sizes are too small. Please correct website, please.

  4. avatar says: Nechama

    There was something missing flavor-wise…

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