Title: Rice pilaf de william c.
 Categories: Noodle, Rice, Side dish, Try it!
      Yield: 4 Servings
 
 
        1 TB butter
      1/2 TB olive oil
        1    clove garlic -- minced
        1 sm shallot -- minced
        1 TB parsley -- chopped fine
        1 pn saffron threads -- crumbled
  :          salt and fresh ground pepper
  :          to taste
        1 c  fine egg noodles --
  :          uncooked
        1 c  white rice*  See notes
      1/2 c  white dry white wine
        2 c  chicken broth
  :          chopped parsley-garnish
  :          toasted pine nuts-garnish
  
  In a saucepot, melt the butter with the olive oil over medium high
  heat. Next add all the ingredients except the liquids. Turn the heat
  up to high and constanly toss until rice and noodles are toasted and
  browned slightly, being careful not to burn . Reduce heat to low and
  add the liquids. Cover and continue cooking over low heat for 20
  minutes or until rice is done and liquid is absorbed. Garnish with
  toasted pine nuts and fresh chopped parsley.