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.