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Pieloff 0 Picture


  • 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


Servings 6
Preparation time 15mins
Cooking time 40mins


Step 1

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.

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