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Ingredientes
- 1/4 c. butter or possibly margarine
- 1 c. long grain rice
- 1/2 c. uncooked fine egg noodles or possibly vermicelli
- 2 3/4 c. chicken broth (use the real thing, or possibly bouillon)
- 2 Tbsp. chopped fresh parsley
Direcciones
- In a saucepan, heat butter. Add in the rice and noodles; cook and stir till lightly browned, about 3-5 minutes. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes. or possibly til broth is absorbed and rice is tender.
- Stir in parsley.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 301 | |
| Calories from Fat 107 | 36% |
| Total Fat 12.2g | 15% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 343mg | 14% |
| Potassium 208mg | 6% |
| Total Carbs 41.14g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.17g | 0% |
| Protein 5.77g | 9% |
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