The Ultimate Version
1) Melt butter in a 2-quart saucepan over medium heat. Stir in noodles and let them brown (do not let butter or noodles burn). Add garlic, onion, mushroom and dill weed. Saute 3 minutes. Stir in rice and saute until it takes on a whitish, non-translucent appearance.
2) Meanwhile, heat the broth and salt to boiling in another pan. Pour over rice mixture and stir briefly. Cover pan tightly and simmer 25-30 minutes (steam will subside toward end of cooking time). Do not peek.
3) Remove pan from heat. Toss pilaf lightly; then cover pan, placing a dry cloth of paper towel between pan and lid to absorb moisture. Let stand 10 minutes (a very important step). Serve topped with pine nuts, if desired.
Makes 6 servings.
a village in Belize called Armenia.
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