Perfect Pilaf
Recipe courtesy of George Elias
  • 1cup long-grain white rice such as Texmati
  • 2cups low-sodium chicken broth like Swanson’s Natural Goodness
  • 3Tbsps. Spanish pine nuts
  • 1/2oz. capellini pasta
  • 1Tbsp. unsalted butter
  • 1Tbsp. olive oil
  • 1/2tsp. salt
  1. Place the broth in a saucepan and bring to a boil.
  2. Put a 3-quart saucepan on medium heat, add the butter and olive oil. When the butter stops foaming, add the pine nuts, stirring constantly. Add the capellini when the pine nuts have just begun to brown. Continue to stir constantly until the pasta is browned.
  3. Then add the rice and stir constantly until the rice is opaque. Standing well back from the stove pour the boiling broth into the rice mixture. Add the salt and stir, then cover. Turn heat to low. Set timer for 15 minutes.
  4. When timer goes off, give the rice a good stir, replace lid and cook for another five minutes. The rice should be light and fluffy, if still wet cook for another five minutes. In either case, then let rest for 10 minutes before serving. Leftovers make great fried rice.