Rice Pilaf With Noodles
|Fine noodles||1 Cup (16 tbs) (Uncooked)|
|Rice||1 Cup (16 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Melt butter in 2-quart saucepan.
Add noodles and rice.
Saute until golden brown.
Stir in chicken stock, salt, and pepper.
Bring to a boil.
Simmer for about 25 minutes or until rice and noodles are tender and stock is absorbed.
Add Parmesan cheese and parsley; toss lightly.