Noodle Rice Pilaf
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 York4 ServingsPrep: 5 min. Cook: 30 min.
Ingredients
- 1/4 cup butter, cubed
- 1 cup uncooked long grain rice
- 1/2 cup uncooked fine egg noodles or vermicelli
- 2-3/4 cups chicken broth
- 2 tablespoons minced fresh parsley
Directions
- In a large saucepan, cook and stir the rice and noodles in butter for
- 3-4 minutes or until lightly browned. Stir in broth; bring to a
- boil. Reduce heat; cover and simmer for 20-25 minutes or until broth
- is absorbed and rice is tender. Stir in parsley. Yield: 4 servings.
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Nutrition Facts: 1 serving (1 cup) equals 298 calories, 12 g fat (7 g saturated fat), 35 mg cholesterol, 759 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.