|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped garlic||1⁄2 Teaspoon|
|Thin egg noodles||1⁄2 Cup (8 tbs) (Approximately)|
|Raw rice||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Monosodium glutamate||1⁄4 Teaspoon|
Heat the butter in a heavy three quart saucepan.
Add the onion and garlic; cook briefly, stirring, then add the noodles.
Continue stirring over very low heat about three minutes.
Add the rice and cook five minutes, still stirring.
Meanwhile, bring the chicken broth to a full rolling boil and add it all at once to the rice.
Add monosodium glutamate.
If the chicken broth is not salty enough, add salt to taste.
Put on a tight-fitting lid and simmer, without removing the cover, exactly thirty five minutes.
Turn off the heat but do not remove the cover.
Let the rice stand ten to thirty minutes before serving.
Serving size: Complete recipe
Calories 1341 Calories from Fat 432
% Daily Value*
Total Fat 49 g75.8%
Saturated Fat 29.9 g149.4%
Trans Fat 0 g
Cholesterol 168 mg56%
Sodium 1613.8 mg67.2%
Total Carbohydrates 197 g65.7%
Dietary Fiber 3.3 g13%
Sugars 6.6 g
Protein 24 g47.6%
Vitamin A 28.8% Vitamin C 11.2%
Calcium 7.3% Iron 15.4%
*Based on a 2000 Calorie diet