Cool Rice Noodle Nests Recipes

NESTING NOODLE RICE PILAF

Steps:

• In a large, 14-inch skillet (with a lid) saute the mushrooms and 1 teaspoon salt in 2 tablespoons butter until liquid is evaporated and the mushrooms become nut brown, about 5-7 minutes. Add shallots and another tablespoon butter in the last couple minutes of cooking.
• Add remaining 1 tablespoon butter, salt, and the rice, stirring to coat and lightly toasting the rice for about 3 minutes. Meanwhile bring the chicken stock to a boil.
• Make several holes in the rice and nestle in the noodle nests. Fit in as many nest as space will allow. Pour oven the hot chicken stock and cover, reduce heat to low and cook for 25 minutes, until rice is tender and noodles are cooked through.

NOODLE NESTS

Steps:

• Preheat oven to 350 degrees.
• Spray, butter, or in some way lubricate your mini-muffin (or reg muffin pans) WELL, otherwise there is a good chance you will be digging these out of the pan (even silicon pans need a good oiling) and end up with a delicious mountain of destroyed nests. And muffin liners (even the foil ones) don't work well either, trust me.
• Cook pasta (or use left overs).
• Chop meat, cheese and onion; mix together with pasta.
• In a large measuring cup (2 cup works well), beat eggs slightly, stir in cream, milk, salt, pepper and nutmeg.
• Evenly distribute the dry mixture among the mini-muffin pans, then evenly pour custard mixture into each muffin cup. There will be left over - there always is. These puff up, so you don't necessarily want to take the liquids all the way up to the top.
• Bake for 35 minutes.
• Remove from oven, run a knife around the edge of each nest to loosen from the sides of the muffin cups. Let cool 5-10 min before removing.
• These are best warm, but usually consumed piping hot - be warned!
• Check description for flavor substitutes and make ahead instructions.