Noodles And Rice
|Unsalted margarine||1 Tablespoon|
|Thin egg noodles||1⁄3 Cup (5.33 tbs)|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Low sodium chicken broth||1 1⁄4 Cup (20 tbs)|
|Black pepper||1⁄8 Teaspoon|
In a medium size heavy saucepan, melt the margarine over moderate heat.
Add the noodles and cook, stirring, until golden 1 to 2 minutes.
Add the rice and cook, stirring, about 3 minutes more.
Add the chicken broth and pepper, bring the mixture to a boil, and lower the heat to a simmer.
Cover and simmer for 20 minutes or until the rice is tender.