Armenian Noodles And Rice
|Fine egg noodles||1 Cup (16 tbs) (uncooked)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Long grain rice||1 Cup (16 tbs) (uncooked)|
|Salt||1 1⁄4 Teaspoon|
|Parsley||1 Teaspoon, snipped|
Break noodles into 1-inch pieces if necessary.
Cook and stir noodles in margarine in 2-quart saucepan 5 minutes.
Stir in remaining ingredients except parsley.
Heat to boiling, stirring once or twice; reduce heat.
Cover and simmer 14 minutes.
Remove from heat.
Fluff mixture lightly with fork; cover and let steam 5 to 10 minutes.
Sprinkle with parsley.