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Noodle Rice Pilaf

Total Time

Prep: 5 min. Cook: 30 min.

Makes

4 servings

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
Noodle Rice Pilaf Recipe photo by Taste of Home

Ingredients

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

Directions

  1. In a large saucepan, heat butter over medium-high heat. Add rice and noodles; cook and stir for 3-4 minutes or until noodles are lightly browned. Stir in broth; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley.

Nutrition Facts

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

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