0/5
(0 Votes)
Ingredients
- SEE BELOW
Preparation
Step 1
¼ c butter, 1 c long grain rice, ½ c uncooked fine egg noodles or vermicelli, 2 ¾ c chicken broth, 2 tbsp minced fresh parsley. In a saucepan, melt butter. Add the rice and noodles; cook and stir until lightly browned, about 3 minutes. Stir in broth, bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley. WE TRIED THIS ON 3/20/11 AND IT WAS PRETTY GOOD, A LITTLE PLAIN, EVERYONE LIKED IT EXCEPT KYLE.
You'll also love
-
Auntie Em's Coconut Cupcakes 0/5 (0 Votes) -
Mustang's Utah Red Trout 0/5 (0 Votes)
You'll also love
-
BAKED CAMEMBERT PASTA 0/5 (0 Votes) -
Ramen Noodle Salad Topping 0/5 (0 Votes)