- 1 Stk butter
- 1 c rice
- 1 handful of Fine egg noodles
- 2 1/2 c water
- 2 T (heaping) chicken bouillon granules
- Dried or fresh parsley
- 2 T minced onion
Preparation time 15mins
Cooking time 40mins
In a 4 quart saucepan, with lid, melt butter and brown noodles. When noodles are almost brown, add minced onion and cook until lightly brown (about 1 minute).
Add water, bouillon, and parsley. When at full boil, add rice. Stir and then lower heat to simmer. Cover pan and cook on very low heat for 20-25 minutes, until fluffy.