Ingredients
1/4 cup butter, cubed1 cup uncooked long grain rice1/2 cup uncooked fine egg noodles or broken vermicelli (1-inch pieces)2-3/4 cups chicken broth2 tablespoons minced fresh parsley
Preparation
In a large saucepan, heat butter over medium-high heat. Add rice and noodles; cook and stir for 3-4 minutes or until noodles are lightly browned. Stir in broth; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley.
