Guest guest Posted May 31, 2007 Report Share Posted May 31, 2007 Acini de Pepe and Rice Pilaf With Pignoli 2 tablespoons unsalted butter or extra-virgin olive oil 1/4 chopped onion 1 garlic clove, minced 3/4 cup uncooked basmati rice 1/2 cup acini (round tiny ball pasta or use orzo) 1 teaspoon kosher salt 2 tablespoons pignoli, (pine nuts) freshly grated Parmigiano-Reggiano, optional Melt the butter in a large, wide saucepan over medium-low heat. Add the onion; cook, stirring, until golden, about 5 minutes. Stir in the garlic; cook for 1 minute. Add the rice and acini; cook, stirring, for 2 minutes. Add 2 cups water and the salt; heat to boil. Stir, cover and cook over medium-low heat for 15 minutes, or until the liquid is absorbed. Let stand off the heat, covered, for 10 minutes before serving. Meanwhile, toast the pignoli in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes. Add the pignoli to the cooked pilaf and toss to blend. Serve sprinkled with grated cheese, if desired. Serves 4. ______________________________\ ____Sick sense of humor? Visit TV's Comedy with an Edge to see what's on, when. http://tv./collections/222 Quote Link to comment Share on other sites More sharing options...
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