Mike Wolfberg's Recipe for Lebanese Rice Pilaf
- 3/8 (1/2) cup spaghettini
- broken into 1/2" - 3/4" pieces
- 3/4 (1) cup chopped onions
- Chop the onions, starting with 1/4" slices.
- 2 (3) tsp. finely chopped garlic
- peeled and sliced in half lengthwise, and the mature
centers discarded; slice each clove in 3 lengthwise slices to start
and then 7-9 crosswise slices.
- 3 1/2 (5) Tbl. butter
- 1 1/2 (2) cups rice
- I use Uncle Ben's or Alma long-grain rice.
- 3 (4) cups chicken broth
- I often use one can each of salted and
unsalted broth, or I may use homemade broth.
- 1/4 (1/2) tsp. salt
- or less if desired
- Chop the onions. Chop the garlic. Break the pasta into pieces.
- Melt the butter in a ceramic cookware casserole pot.
Saute the pasta
for about 3 minutes over medium heat. Then add the onions,
garlic, and salt. Saute for 8-10 more minutes, stirring
- At this point, the recipe can be put on hold for hours, in which
case the mixture can be refrigerated until further use.
Then reheat the casserole over medium heat, avoiding possible
- Add the rice to the mixture, and stir until all the grains are
coated with the butter. Stir for another 2-3 minutes. Add the
chicken broth, turn up the heat, and bring this to a boil.
Turn down the heat to very low, cover tightly, and cook for 20-25
- Remove from the heat. Remove the cover, and stir lightly with
a lifting motion with a fork. Allow to rest for 5 minutes
This makes 8 (10-12) servings. The figures in parentheses throughout
this recipe are optional higher yield numbers.