Pilafian's Rice Pilaf - The Ultimate Version

4 T butter*
1 handful fine egg noodles
1 (large) clove garlic, minced
1/2 C chopped onion
1 C sliced mushrooms
1/2 t dried dill weed
1 C white rice (regular uncooked)
2 C chicken broth
1/2 t (or to taste) salt
1/2 C lightly toasted pine nuts (optional)

1) Melt butter in a 2-quart saucepan over medium heat. Stir in noodles and let them brown (do not let butter of 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. (*I never use any more than 1/2 C butter, even when I make this with lots more rice!)
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.

Printable version here.