Turkish · Dinner
Rice Pilaf with Noodles (Low-Calorie)
A lightened Turkish-style pilaf where fine egg noodles are toasted in a small amount of butter before basmati rice simmers in vegetable stock. Onion and toasted pine nuts add savoury depth while the total fat and portion size are trimmed, keeping the classic buttery, nutty pilaf character intact.
$2
8 minsPrep
20 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
308Calories
8.1gProtein
6.4gFat
53.5gCarbs
1.8gSugar
2.2gFiber
520mgSodium
11mgChol
2.4gSat Fat
195mgPotassium
25mgCalcium
1.8mgIron
0mcgVitamin B12
2mgVitamin C
vegetarian
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Rinse the basmati rice in a fine sieve under cold water until the water runs clear, then drain and set aside.
2
Toast
Melt the butter in a small saucepan over medium heat, add the broken noodles, and cook 2 minutes, stirring often, until golden brown.
3
Add the onion to the saucepan and cook over medium-low heat 3 minutes until softened and translucent.
4
Stir the drained rice into the saucepan, pour in the vegetable stock, add salt and pepper, and bring to a boil over medium-high heat.
5
Reduce the heat to low, cover the saucepan, and simmer 12 minutes until the stock is absorbed and steam holes appear on the rice surface.
6
Remove from heat and let stand covered for 5 minutes to allow the grains to firm up and separate.
7
Fluff the pilaf gently with a fork and fold in the toasted pine nuts and parsley.
8
Plate
Spoon the pilaf onto a plate and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 1/2 oz99g basmati rice
- 1 oz28g fine egg noodles (vermicelli-style), broken into small pieces
- 2 tsp2 tsp butter
- 4 tbsp4 tbsp onion
- 1 1/2 cup360ml vegetable stock (low-sodium)
- 2 tsp2 tsp pine nuts
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 2 tsp2 tsp parsley
