Noodle Rice Pilaf From Taste of Home
1 c. uncooked long grain rice
1/2 c. fine egg noodles, broken (I like Inn Maid)
2 3/4 c. chicken broth
4 TBS butter
2 tsp dried parsley
In a large saucepan on medium heat melt butter. Add rice and pasta. Cook and stir until slightly browned, 3-4 minutes. Add broth. Bring to a boil. Reduce and simmer for 20-25 minutes, covered until liquid absorbed and rice is tender. Stir in parsley.