Water Chestnut Rice Pilaf

    1 hour

    Here is a very easy rice side dish to make, and so flavourful! Goes well with most dinners but particularly those with an Asian theme.

    55 people made this

    Serves: 6 

    • 125g butter
    • 150g thin egg noodles
    • 2 cups rice
    • 2 (35g) packets instant onion soup mix
    • 5 cups vegetable stock
    • 150g water chestnuts, drained and sliced
    • soy sauce to taste

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease a 2 litre casserole dish.
    2. Melt butter in a large frypan over medium heat. Brown noodles in the butter.
    3. In a large bowl combine browned noodles, rice, soup mix, stock, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
    4. Bake for 45 minutes, or until liquid has been absorbed and pilaf is browned and crispy on top.

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    Reviews and Ratings
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    Reviews in English (47)


    I have to admit I wasn't sure about this recipe, but I needed a side dish and I had printed this one a while back. I thought the 2 envelopes of onion soup mix might be too much, but boy was I wrong. This was very good. It has a nice blend of flavors and textures. The crispy noodles on top and the water chestnuts add the right amount of crunch. My husband told me he wouldn't mind if I made this once a week!!  -  31 Mar 2003  (Review from Allrecipes USA and Canada)


    Loved this dish! I left out the water chestnuts because none of us care for them, and I used vermicelli, broken into small pieces instead of the thin egg noodles. This recipe is going to be part of my regular rotation for sure.  -  21 Sep 2004  (Review from Allrecipes USA and Canada)


    This rice has a mild but delicious flavor It is a great side dish when you're serving other dominant flavors. The recipe as followed makes a very large amount enough for a big crowd. Enjoy!!  -  28 Jan 2001  (Review from Allrecipes USA and Canada)