Water Chestnut Rice Pilaf

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.

Ryan

Ingredients

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

Directions

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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