Noodle Rice Pilaf

By flour_arrangements

KATHY SCHRECENGOST • Oswego, New York
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.

Ingredients

• 1 cup uncooked long grain rice
• 1/2 cup uncooked fine egg noodles or vermicelli
• 1/4 cup butter, cubed
• 2-3/4 cups chicken broth
• 2 tablespoons minced fresh parsley

Preparation

Step 1

1. In a large saucepan, cook and stir the rice and noodles in
butter 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 broth is absorbed and rice is tender.
Stir in parsley.