2 tbsp butter
2 c. thin egg noodles or orzo
1 c. rice
500 mL chicken broth
2 c. water
1 tsp salt
Total Time: about 20 minutes
Servings: 6 servings
Notes: This recipe uses uncooked rice, not Minute Rice.
In a large pan with a lid, melt the butter. Add the noodles and stir to brown. Add rice, broth, water and salt, stir. Cover and cook at medium heat until all liquid is evaporated. Serve warm as a side dish.