- 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
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"I found the liquid cooked out before rice was done, so I just added more stock, and it came out fine. Nice easy side dish, will keep in our rotation."
"Perfect side to go with any meal!"
"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!"