Ingredients
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
Directions
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.
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