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Savory Noodle Rice Pilaf Recipe

Savory Noodle Rice Pilaf Recipe

A combination of fine egg noodles and long grain rice makes this side dish a savory change-of-pace. Judy Barry of West Milford, New Jersey seasons the pilaf with minced garlic, fresh parsley and a little butter.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 1/2 cup uncooked fine egg noodles, broken
  • 2 teaspoons canola oil
  • 1 tablespoon butter
  • 1 cup uncooked long grain rice
  • 3 garlic cloves, minced
  • 2 cups water
  • 2 teaspoons very low sodium chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh parsley


  • 1. In a large saucepan, cook and stir noodles in oil and butter until lightly browned. Stir in the rice and garlic; cook 2 minutes longer. Add the water, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes. Stir in parsley; cover and cook 2-5 minutes longer or until rice is tender. Yield: 6 servings.

Nutritional Facts

2/3 cup: 161 calories, 4g fat (1g saturated fat), 8mg cholesterol, 123mg sodium, 28g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Savory Noodle Rice Pilaf

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Reviewed Jul. 8, 2011

"This was very good. Great alternative to Rice A Roni without all the additives. I used thin spaghetti broken into small pieces which was the only time consuming part of making this. Otherwise, very quick and easy with ingredients I always have on hand. I did up the chicken bouillon by another 1/2-1 tsp, but it probably didn't need it. A definite keeper."

Reviewed Sep. 13, 2010

"I found this receipe and wanted to make it but I didnt have egg noodles so i used spaghetti broke into small pieces. I browned it with the rice in a skillet and at the last minute thought of adding peas. It was so good. I will never buy the box rice dishes again. Thanks"

Reviewed Nov. 9, 2009

"My husband loved this Rice Pilaf!"

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