Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter

  2. 1/2 tablespoon 7 1/2ml Olive oil

  3. 1 Garlic - minced

  4. 1 Shallot - minced (small)

  5. 1 tablespoon 15ml Parsley - chopped fine

  6. 1 Saffron threads - crumbled

  7. Salt and fresh ground pepper to taste

  8. 1 cup 198g / 7oz Fine egg noodles - uncooked

  9. 1 cup 160g / 5.6oz White rice* see notes

  10. 1/2 cup 118ml White dry white wine

  11. 2 cups 474ml Chicken broth

  12. Chopped parsley-garnish

  13. Toasted pine nuts-garnish

Instructions Jump to Ingredients ↑

  1. In a saucepot, melt the butter with the olive oil over medium high heat. Next add all the ingredients except the liquids. Turn the heat up to high and constanly toss until rice and noodles are toasted and browned slightly, being careful not to burn . Re duce heat to low and add the liquids. Cover and continue cooking over low heat for 20 minutes or until rice is done and liquid is absorbed. Garnish with toasted pine nuts and fresh chopped parsley.


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