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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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By adding a few fine egg noodles to a rice pilaf, you can have a deliciously different side dish. Terrific with fish, this dish also goes well with meat or poultry. —Kathy Schrecengost Oswego, New York Ingredients:
1/4 cup butter, cubed |
1 cup uncooked long grain rice |
1/2 cup uncooked fine egg noodles or broken vermicelli (1-inch pieces) |
2-3/4 cups chicken broth |
2 tablespoons minced fresh parsley |
Directions:
1. In a large saucepan, heat butter over medium-high heat. Add rice and noodles; cook and stir for 3-4 minutes or until noodles are lightly browned. Stir in broth; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley. Yield: 4 servings.
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