| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Meats | Armenian | Rice | 4 | Servings |
INGREDIENTS
| 1 | tb | Unsalted margarine |
| 1/3 | c | Uncooked thin egg noodles |
| 1/2 | c | Uncooked long-grain rice |
| 1 1/4 | c | Low-sodium chicken broth |
| 1/8 | ts | Black pepper |
INSTRUCTIONS
This version is from "Great Recipes for Good Health" by Reader's Digest, who just calls it "Noodles and Rice." In a medium-sized saucepan melt the butter or margarine. When bubbly, add the egg noodles and stir until browned, about 2 minutes. Add the rice and cook about 3 more minutes. Add the chicken stock/broth and spice and bring to a boil. Reduce to a simmer and cover. Cook for 20-30 minutes until rice is done, stirring occasionally. Allow to sit for a few minutes before serving. Serves four. _Great Recipes_ gives this nutritional info for its version: 332 calories 6 g total fat 2 g saturated fat 4 mg cholesterol 128 mg sodium -- Kenneth Herron kherron@ms.uky.edu University of Kentucky +1 606 257 1429 Dept. of Mathematics "If you ever drop your keys in a river of molten lava, let 'em go because, man, they're gone." KHERRON@MS.UKY.EDU (KENNETH HERRON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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