Rice By Request

<img alt="ricegrains.jpg" src="http://suttonfirstchurch.wordpress.com/wp-content/uploads/2008/09/ricegrains.jpg" width="450" height="338"

There are some recipes that are so simple, so ingrained in your memory, that you forget that they are recipes at all. Such is the case with my Rice Pilaf. And, when a good friend asked for the recipe, I had to give it a think in terms of proportions. And, trust me, you make this delicious, fragrant pilaf often enough -- and you will -- and you will no longer need to follow a recipe either.

Rice Pilaf

1 TBSP olive oil
1/4 cup fine egg noodles
1 cup rice
1 tsp. finely chopped garlic
2 TBSP butter
1 1/2 cups chicken broth (preferably 1 can College Inn Chicken Broth)
2 TBSP flat leaf Italian parsley, chopped

Heat oil in saucepan and add the noodles, stirring until slightly golden. Add garlic and continue stirring until noodles are light brown and garlic is golden. Add rice and stir for 20 seconds, to cover with garlic oil and disperse the noodles evenly. Place butter atop and pour broth over. Cover and cook over low heat for 17 minutes. Toss in parsley. Serves four as a side dish.