| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Berber | Rice | 4 | Servings |
INGREDIENTS
| Thin egg noodles | ||
| 2 | cn | Chicken broth (up to) |
| 4 | tb | Butter |
| 2 | c | Converted rice |
| Black pepper | ||
| Onions | ||
| Green bell pepper |
INSTRUCTIONS
OPTIONAL First, i brown some egg noodles. (thin ones) Second, i take 2 cans of chicken broth and 3 or 4 tablespoons of butter. put that in a medium size pan with a cover. heat this to a boil. thirdly, add noodles to heated broth. add two cups of converted rice to heated broth. bring to a boil. Once all ingredience or together and boiling, reduce heat to a simmer. Let this cook for about 20 or 30 minutes. (till all broth is absorbed) You can also add black pepper. Maybe brown onions or green bell pepper with the noodles. This is a big hit with chicken or pork. We usually have this with lamb shish kabab. Try it. Let me know what you think. HUNTER@WPI.WPI.EDU (GEORGE M. BERBERIAN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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