Rice Pilaf

• 4 tablespoons butter
• 1 handful fine egg noodles
• 1 (large) clove garlic, minced
• 1/2 cup chopped onion
• 1 cup sliced mushrooms
• 1/2 teaspoon dried dill weed
• 1 cup white rice
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 cup lightly toasted pine nuts (optional)

1. 1) Prepare the broth and salt to boiling point.
2. 2) Melt butter in a 2-quart saucepan over medium heat. Stir in noodles and let them brown. Stir frequently to not let butter or noodles burn. Add garlic, onion, mushroom and dill weed. Saute 3 minutes. Stir in rice and saute until it takes on a whitish, non-translucent appearance.
3. 2) Pour boiling broth over rice mixture and stir briefly. Cover pan tightly and simmer 25-30 minutes (steam will subside toward end of cooking time). Do not peek.
4. 3) Remove pan from heat. Toss pilaf lightly; then cover pan, placing a dry cloth of paper towel between pan and lid to absorb moisture. Let stand 10 minutes (a very important step). Serve topped with pine nuts, if desired.

butter, handful, clove garlic, onion, mushrooms, dill weed, white rice, chicken broth, salt, nuts

Taken from www.epicurious.com/recipes/member/views/rice-pilaf-1242349 (may not work)