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