Taste of Home
Noodle Rice Pilaf
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
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1/4 cup butter, cubed
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1 cup uncooked long grain rice
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1/2 cup uncooked fine egg noodles or broken vermicelli (1-inch pieces)
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2-3/4 cups chicken broth
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2 tablespoons minced fresh parsley
Directions
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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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