Noodle Rice Pilaf

Name: Noodle Rice Pilaf
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 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

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

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

Ingredients

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

Directions

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.

Nutrition Facts

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

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