Pink Rice Pilaf



Pink Rice Pilaf


The Tomato Juice And Cumin In This Rice Pilaf Recipe Is The Hint Of A Southwest Flavor.



1/2 cup very fine noodles

4 Tbs butter

2 cups long grain white rice (I use Uncle Ben’s)

2 cups water

1 3/4 cups tomato juice

1/2 tsp ground coriander                                  coriander powder

1/2 tsp cumin

1 1/2 tsp salt

Saute the noodles in the butter until golden brown.  (Note:  Watch this closely as it can burn very quickly.)  Add the rice and stir until completely coated.  Add remaining ingredients.  Bring to a boil, then cover with a paper towel under the lid, and lower to simmer until done – about 20 minutes.  Fluff the  pink rice pilaf with a fork and serve.   this side dish serves 8 – 10 adults nicely.


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