Pieloff

By á-2128

Ingredients

• 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

Details

Servings 6
Preparation time 15mins
Cooking time 40mins

Preparation

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.