By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
356 cal · 35 min
Sheik's Syrian-Creole Rice Pilaf
Recipe GLPR2cf083ae1ea84a
A comforting and flavorful rice pilaf that combines toasted egg noodles with fluffy white rice, tender peas, and warm Cajun spices. This traditional Creole dish features the distinctive depth of Paul Prudhomme's Meat Magic seasoning, creating a savory one-pot meal perfect for any time of day.
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Ingredients
2 cups white long grain rice
4 cups water
1 cup fine egg noodles, crushed
2 cups frozen peas
4 tablespoons salted butter
1 rounded teaspoon Paul Prudhomme's Meat Magic seasoning
1 rounded teaspoon black pepper
Directions
In a large deep saucepan over medium heat, melt the salted butter. Add the crushed egg noodles and sauté, stirring frequently, until they turn light golden brown. Watch carefully to avoid burning. As soon as the noodles reach a light brown color, carefully pour in the water. The mixture will bubble and steam—stir briefly to combine.
Add the white rice, frozen peas, Meat Magic seasoning, and black pepper to the saucepan. Stir thoroughly until all ingredients are well distributed. Increase the heat to bring the mixture to a boil.
Once the water reaches a rolling boil, reduce the heat to low and cover the saucepan with a tight-fitting lid. Stir the rice frequently every 2–3 minutes to prevent it from sticking to the bottom of the pan or burning.
Cook for 15–20 minutes until the rice is tender and no longer has a crunchy texture when you taste a kernel. All the water should be absorbed and the rice grains should be fully cooked.
Remove from heat and let rest, covered, for 2 minutes. Fluff with a fork before serving. If desired, garnish with paprika or red pepper flakes.
Comments
This is a straightforward weeknight dish with no ingredient obstacles—everything at Harris Teeter, Food Lion, ALDI, or Walmart. The cost per serving lands around $0.35–$0.45, driven mainly by butter and noodles, making it genuinely budget-friendly for a crowd. The stated 35 minutes holds up if you mean stovetop-to-table, though toasting noodles and building the pilaf add five minutes of active attention. The caveat is that this is a same-night dish; reheated pilaf turns dry and dense, so plan to serve it fresh, and it's best as a side rather than a family main on its own.
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