A great alternative to rice in the preparation of pilaf is spelled with adding a little Italian pasta. You can paste take orzo, it is small, the size of rice grains, or finely break up spaghetti. Such a variety will make the texture of your pilaf more interesting. Pre-fry dry pasta in oil to they acquired an appetizing golden color and did not boil until will be boiled with spelled in chicken stock. For the taste also add to the pilaf when cooking shallots, and at the very end mix it with fresh herbs. Nutrition value of one portion: (total 4) Calories 200, total fat 5 g., saturated fat g., protein 8 g., carbohydrates 31 g., fiber g., cholesterol mg., sodium mg., sugar г. 
Time: 40min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. spelled
- 1 tbsp. l rapeseed oil
- 1/4 Art. broken spaghetti, linguine or orzo paste
- 1 shallot, finely chopped
- 1.5 tbsp. lightly salted chicken or vegetable stock
- 1/4 tsp coarse salt
- 1/4 Art. chopped parsley
- 2 tsp chopped fresh thyme or oregano
Recipes with similar ingredients: whole wheat, pasta, shallots, thyme, oregano
Recipe preparation:
- In a medium-sized saucepan over moderate heat, heat vegetable oil. Add the pasta and fry, stirring frequently, until they turn golden brown, about 2 minutes. Intervene spelled and shallots and continue to fry, stirring, another 2 minutes.
- Add chicken stock, salt and bring to a boil. Turn down fire, cover the pan with a lid and cook until spelled very soft, about 35 minutes. Check the spelled at the end of cooking and add 1-2 tbsp. l water if it ends before spelling cooked.
- Sprinkle pilaf with parsley and thyme, loosen with a fork and serve.
