- 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
"Definately keeping this rice recipe! My son who normally doesn't like rice had 3 servings! Maybe it was all the butter (which I may try to halve next time) and Jasmine rice, but it was perfectly delicious. I also noticed the liquid was cooking out before it was done, so I just added a little water. I would like to try it with the veggies added."
"Love this recipe. I sometimes, add sliced green onions to the rice. My boyfriend is always requesting this delicious side dish!"
"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!"
"Made with Hoisin Chix quite good!"
"Very good, SO easy, and tasted great. We had this with baked chicken."
"Excellent side dish. I served it with the salmon from the same menu."