Noodle Rice Pilaf Recipe
Noodle Rice Pilaf Recipe photo by Taste of Home

Noodle Rice Pilaf Recipe

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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
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 cup: 298 calories, 12g fat (7g saturated fat), 35mg cholesterol, 759mg sodium, 41g carbohydrate (1g sugars, 1g fiber), 6g protein


  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.
Originally published as Noodle Rice Pilaf in Taste of Home February/March 2001, p31

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Reviewed Dec. 13, 2015

"Love this recipe. I sometimes, add sliced green onions to the rice. My boyfriend is always requesting this delicious side dish!"

Reviewed Nov. 16, 2015

"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."

Reviewed Sep. 26, 2015

"Perfect side to go with any meal!"

Reviewed Nov. 18, 2014

"Always a favorite. I decrease the amount of butter by half, and add diced celery, carrots and onion. We love it."

Reviewed Oct. 21, 2013

"Turned out great! Less sodium than pre-made box version too!"

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