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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

  1. Chop the onions. Chop the garlic. Break the pasta into pieces.

  2. 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 almost constantly.

  3. 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 burning.

  4. 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 minutes.

  5. Remove from the heat. Remove the cover, and stir lightly with a lifting motion with a fork. Allow to rest for 5 minutes before serving.

This makes 8 (10-12) servings. The figures in parentheses throughout this recipe are optional higher yield numbers.

back to the top of this page This page, maintained by Mike Wolfberg, was last updated on December 07, 2016 .