1/4 cup butter or margarine
1 cup long grain rice
1/2 cup uncooked fine egg noodles
1 3/4 cups chicken broth
2 tablespoons minced fresh parsley
In a saucepan, melt butter. Add the rice and noodles. Cook and stir until lightly browned (about 5 minutes). Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the broth is absorbed and the rice is tender. Stir in the parsley.
NOTES : This is a wonderful side dish. Much better than just plain old rice.
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