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This is the pilaf recipe I was referring to last night, when I posted about duck and orange pilaf:
I hadn't posted this here, but to a list called "the spoon" some years ago: I found it on google, by searching on "Al Bennick", the friend of my parents I got the basis of this from when I was 11 or so:
Mandatory ingredients:
1 stick (1/4 pound) 3 tablespoons butter or margarine
1 onion
1 handful thin egg noodles
1 cup white rice
2 cups broth(I use a can of chicken broth, thinned with a little water) These days we usually make and freeze our own chicken broth, but a commercial can of broth, eked out with enough water to make 2 cups, works.
1 bay leaf
black pepper
Optional ingredients:
1 handful (1-2 ounces) raisins or dried cranberries
1 stick cinnamon, or a pinch of powdered cinnamon
3-4 whole cloves
3-4 whole green cardamom seeds
any leftover meat
Instructions:
Melt the butter over a low light, in a Dutch oven or other middle-sized covered pot. When the butter is melted, add the onions, and saute a few minutes (until they're soft, but not yet brown). Add the noodles, and saute briefly. Now, add the rice, and saute until it becomes translucent. You should be stirring fairly steadily through all this.
When the rice has become translucent, add the broth and the bay leaf. Bring to a boil, and add the black pepper. Also add any of the optional flavorings except the meat. Simmer on very low heat for about 20 minutes, stirring occasionally, until all the liquid is absorbed. If you're using leftover meat, add it about five minutes before you're done cooking (that is, 15 minutes after the liquid comes to a boil).
Serves 2 people as a main dish, or 4 to 6 as a side dish.
Notes: Almost any leftover meat should work. Use 1/2 to 3/4 cup if you have that much, but even scraps can add a nice flavor. Roast duck is particularly nice, if you happen to have it. I sometimes stop off in Chinatown and buy a quarter of a roast duck just to use in this recipe.
You can use any or all of the optional ingredients (except that using both raisins and cranberries would probably be excessive). I haven't listed salt because commercial broth has as much as this needs; if you're using a homemade stock, you might want to use a little salt, or let people add salt at the table. Other spices would probably work, depending on what you're used to and what you're serving this with. Using all of fruit, cloves, cardamom, and cinnamon gives the pilaf a vaguely Middle Eastern or Indian feeling.
I hadn't posted this here, but to a list called "the spoon" some years ago: I found it on google, by searching on "Al Bennick", the friend of my parents I got the basis of this from when I was 11 or so:
Mandatory ingredients:
1 onion
1 handful thin egg noodles
1 cup white rice
2 cups broth
1 bay leaf
black pepper
Optional ingredients:
1 handful (1-2 ounces) raisins or dried cranberries
1 stick cinnamon, or a pinch of powdered cinnamon
3-4 whole cloves
3-4 whole green cardamom seeds
any leftover meat
Instructions:
Melt the butter over a low light, in a Dutch oven or other middle-sized covered pot. When the butter is melted, add the onions, and saute a few minutes (until they're soft, but not yet brown). Add the noodles, and saute briefly. Now, add the rice, and saute until it becomes translucent. You should be stirring fairly steadily through all this.
When the rice has become translucent, add the broth and the bay leaf. Bring to a boil, and add the black pepper. Also add any of the optional flavorings except the meat. Simmer on very low heat for about 20 minutes, stirring occasionally, until all the liquid is absorbed. If you're using leftover meat, add it about five minutes before you're done cooking (that is, 15 minutes after the liquid comes to a boil).
Serves 2 people as a main dish, or 4 to 6 as a side dish.
Notes: Almost any leftover meat should work. Use 1/2 to 3/4 cup if you have that much, but even scraps can add a nice flavor. Roast duck is particularly nice, if you happen to have it. I sometimes stop off in Chinatown and buy a quarter of a roast duck just to use in this recipe.
You can use any or all of the optional ingredients (except that using both raisins and cranberries would probably be excessive). I haven't listed salt because commercial broth has as much as this needs; if you're using a homemade stock, you might want to use a little salt, or let people add salt at the table. Other spices would probably work, depending on what you're used to and what you're serving this with. Using all of fruit, cloves, cardamom, and cinnamon gives the pilaf a vaguely Middle Eastern or Indian feeling.
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