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Noodle Rice Pilaf

 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 York
4 ServingsPrep: 5 min. Cook: 30 min.


  • 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.
Nutritional Facts: 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.