- 1⁄4 cup butter
- 1 cup long grain rice (I use jasmine)
- 1⁄2 cup uncooked fine egg noodles (or vermicelli)
- 2 3⁄4 cups fat free chicken broth
- 2 tablespoons minced fesh parsley
Directions See How It's Made
- In a saucepan, melt the butter. Add the rice and noodles; cook and stir until light and browned, about 3 minutes. 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.