Easy Rice and Pasta Pilaf Recipe

How to Make a Simple, Delicious Rice Side Dish Like Rice-a-Roni

Sep 24, 2009 Norman Kolpas

This easy, inexpensive recipe makes it possible, in under 30 minutes, to create a beautiful, delicious pilaf of rice and pasta reminiscent of the popular Rice-a-Roni®.

For over half a century, Rice-a-Roni, the boxed rice-and-pasta pilaf mix that evocatively bills itself as "The San Francisco Treat," has been pleasing lovers of rice side dishes. Truth be told, it's a delicious mix that's hard to beat.

But some home cooks find it too salty-tasting. And sometimes a yen for the stuff might arise when no box of it is in the pantry.

That's the time to make this easy rice pilaf recipe that offers lots of the pleasures of Rice-a-Roni and is easily made with just a few ingredients already on hand in most kitchens. Just rice, some pasta strands (anything from angel hair to spaghetti, perciatelli to linguine or fettuccine will do), a touch of oil or butter, simple seasonings, and broth or water add up to a homemade treat that's hard to beat.

Rice and Pasta Pilaf

Serves 4 to 6

Ingredients:

1/4 cup broken pieces (about 1/2 inch long) dried pasta strands such as spaghetti, angel hair, linguine, or perciatelli
1 tablespoon olive oil, vegetable oil, or unsalted butter
1 cup long-grain white rice
2 cups canned low-sodium chicken broth or a mixture of chicken broth and water
1/2 teaspoon salt (optional)

Directions:

Put the pasta pieces and oil or butter in a medium saucepan. Cook over medium heat, stirring continuously, until the pasta turns a nut-brown color, 2 to 3 minutes, watching carefully to make sure it doesn't burn.
Immediately add the rice to the pan and stir to mix it with the pasta pieces and coat with the oil or butter.
Immediately add the broth or broth-water mixture. Season with salt, if desired. Raise the heat to high and bring to a full boil.
The moment the mixture is boiling, reduce the heat to very low and cover the pan. Set a timer for 20 minutes and leave the pan covered and undisturbed until the timer goes off, checking occasionally to make sure the heat is very low but not off.
Uncover the pan and, with a fork, fluff the pilaf to separate the grains and mix in any pasta pieces that have collected on the surface. Serve immediately.

Pilaf Recipe Variations

It's easy to improvise all sorts of variations on the basic recipe, including:

Herbs. Along with the broth, stir in generous pinches of dried herbs such as oregano or basil. Or stir in fresh chopped herbs such as parsley, basil, or chives just before serving.
Vegetables. About halfway through the cooking time, quickly stir in some frozen or fresh shelled peas, carrots cut into small dice, tiny broccoli florets, or other vegetables. Then, cover the pan again to leave the vegetables to steam as the rice finishes cooking.
Cheese. When fluffing the rice before serving, sprinkle in a generous spoonful or two of freshly grated Parmesan cheese.
Leftovers. Turn the pilaf into a one-dish main course by stirring in thinly sliced leftover cooked poultry or meat several minutes before the end of cooking.

Prepared in its simplest way, or elaborated to taste, the pilaf makes an excellent side dish, especially one that begs for something to soak up a delicious sauce.

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Homemade Rice and Pasta Pilaf, ready to serve.	Ingredients for the pilaf couldn't be simpler.	Brown the pasta carefully so it doesn't burn.
Before serving, fluff the pilaf with a fork.