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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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A combination of fine egg noodles and long grain rice makes this side dish a savory change-of-pace. Judy Barry of West Milford, New Jersey seasons the pilaf with minced garlic, fresh parsley and a little butter. Ingredients:
1/2 cup uncooked fine egg noodles, broken |
2 teaspoons canola oil |
1 tablespoon butter |
1 cup uncooked long grain rice |
3 garlic cloves, minced |
2 cups water |
2 teaspoons sodium-free chicken bouillon granules |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup minced fresh parsley |
Directions:
1. In a large saucepan, cook and stir noodles in oil and butter until lightly browned. Stir in the rice and garlic; cook 2 minutes longer. Add the water, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes. Stir in parsley; cover and cook 2-5 minutes longer or until rice is tender. Yield: 6 servings.
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