- 2 tablespoons butter
- 1/2 cup uncooked long grain rice
- 1/4 cup uncooked egg noodles or vermicelli, broken into small pieces
- 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.
1 cup: 297 calories, 12g fat (7g saturated fat), 37mg cholesterol, 737mg sodium, 41g carbohydrate (1g sugars, 1g fiber), 5g protein.