- 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
- 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.
Reviews for Noodle Rice Pilaf
Sort By :
"Always a favorite. I decrease the amount of butter by half, and add diced celery, carrots and onion. We love it."
"Turned out great! Less sodium than pre-made box version too!"
"Loved this dish! Will be making it again soon!"
"Made with Hoisin Chix quite good!"
"Very good, SO easy, and tasted great. We had this with baked chicken."