1/4 C butter or margarine
1 C long grain rice
1/2 C uncooked fine egg noodles or vermicelli
2 3/4 C chicken broth (canned)
2 Tbsp minced fresh parsley
In a saucepan, melt butter. Add the rice & noodles; cook & stir until lightly browned, about 3 minutes. Stir in broth; bring to a boil. Reduce heat; cover & simmer for 20-25 minutes or until broth is absorbed & rice is tender. Stir in parsley.
Variation: ad a handful of toasted almond slivers.
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