- 2 tablespoons butter
- 1/2 cup uncooked long grain rice
- 1/4 cup uncooked egg noodles or vermicelli, crushed
- 1-1/3 cups chicken broth
- In a small saucepan, melt butter. Add rice and noodles; cook and stir for 3-4 minutes or until lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and broth is absorbed. Yield: 2 servings.
Originally published as Noodle Rice Pilaf in Reminisce June/July 2008, p50
Reviews for Rice Pasta(1)
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Reviewed Jan. 29, 2010
I love this plain, but I often add peas, diced carrots, maybe some corn, or whatever I have at hand. It goes with just about any meat dish.