Ingredients:
1/4 cup butter
1 cup long grain rice ( I use jasmine)
1/2 cup uncooked fine egg noodles ( or vermicelli)
2 3/4 cups fat free chicken broth
2 tablespoons minced fesh parsley
Directions:
In a saucepan, melt the butter. Add the rice and noodles; cook and stir until light and 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.
Servings: 4
Time preparation: 5 min.
Time total: 35 min.