By This Time Next Week

Yesterday when I shared my new Baked Mushroom Chicken with you, I said I would also be revealing the perfect side dish to go alongside it today. Well, here it is. Ironically enough, it came from the same source as the chicken, and even though they were not published together, these were meant to star together. And I'm guessing that even if you didn't see that chicken recipe, like me you are always in the need of another great side dish. And I'm also guessing by this time next week, you are going to be ready for something different than the normal holiday flare we've been enjoying since Thanksgiving. Don't get me wrong, I adore all the yummy things that served over and over this time of year, but by the time new year hits, we are ready to see other delicious items on our table. This recipe is great because it reminds me of those boxed mixes we've all used, and is truly just as easy. It has great flavor, but would also take flavor well too. Meaning you could serve this with almost anything, and it would taste great. By this time next week (for many of us anyway) the presents will all be unwrapped, the Advent calendars will be empty, and another Christmas will be behind us. But that doesn't mean we can't have scrumptious things to look forward to coming out of our kitchens!

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.

Shared on Miz Helen's Country Cottage Dec. 20, 2012
Shared on The Country Cook Dec. 21, 2012

Rice at Very Good Recipes