Noodle Rice Pilaf

I love the combination of rice and noodles. This is a tasty dish to try.
- Ready In:
- 35mins
- Serves:
- Units:
Nutrition Information
5
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ingredients
- 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
- 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.
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RECIPE MADE WITH LOVE BY
@Shirl J 831
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@Shirl J 831
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"I love the combination of rice and noodles. This is a tasty dish to try."
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This is a great recipe and a nice change from the usual. I use brown rice and cook the rice separately in chicken broth and parsley as it takes the brown rice longer to cook than noodles, then combine the two when done. I have also used ramen noodles instead of the egg noodles - either way, it turns out great! Thanks for posting!
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