Noodle Rice Pilaf

1/4 cup butter
1 cup long grain rice
1/2 cup uncooked fine egg noodles
or vermicelli
2 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 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.

Yield: 4 servings