Noodle Rice Pilaf Recipe

By traciesparks

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. —Kathy Schrecengost Oswego, New York

Ingredients

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

Preparation

Step 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. Yield: 4 servings.




Nutrition Facts: 1 serving (1 cup) equals 298 calories, 12 g fat (7 g saturated fat), 35 mg cholesterol, 759 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.

Noodle Rice Pilaf published in Taste of Home February/March 2001, p31