Side Dishes: Rice and Noodles

In any other place this would be considered Rice Pilaf. The recipe was called Rice & Noodles. That is exactly what it is.

This was the best ever. So good. We loved it. It could become a weekly thing around here.

Rice and Noodles

1/4 pound unsalted butter (1 stick)

8 oz thin noodles*

1 cup pumpkin seeds**

1 package dried porcini mushrooms***

2 cups raw long grain rice

14 oz chicken broth, reduced sodium

1-10 oz can French Onion Soup (Campbells)

1 cup sliced water chestnuts (I omitted this)

Bring a cup or so of water to a boil. Pour over the dried mushrooms, in a small bowl, and cover. Let sit for ½ hour. Drain well, reserving liquid. Dry the mushrooms well (squeeze with paper towels) and set aside.

Melt 6 tbsp butter in a large skillet over MED-HIGH heat and brown the noodles and pumpkin seeds. Remove from pan and set aside.

In the same pan, heat remaining butter and sauté the mushrooms. Combine mushrooms with the reserved noodles and pumpkin seeds. Add the rice and both soups. Cover and simmer for about 5 minutes, covered. When finished, add the water chestnuts.

Risa’s notes:

*original calls for thin noodles. I used tiny pasta shells.

**original calls for slivered almonds

***original calls for 12 oz fresh mushrooms

This can be made ahead of time and reheated in the microwave.

I also used a bit less fat to saute the ingredients. Just 2 tbsp.

Yield: 6 servings

Source: Grandma Doralee Patinkin’s Jewish Family Cookbook

Posted by RisaG 9/19/12