Armenian Rice and Noodles |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My daughters call this Noodle Rice and we have some variation on it several times a month. I've used broken spaghetti, vermicelli, and orzo in place of the egg noodles (choose eggless pasta to be totally vegan...well, duh, you knew that!) I also usually throw in a handful of golden raisins with it and up the water just a bit to account for plumping them up - the kids eat those first! Be creative...substitute a little lemon juice for part of the water if it's going with fish, etc. A nice, reliable add-on to dinner, originally from Betty Crocker's New Int'l Cookbook. Ingredients:
1 cup fine egg noodles, uncooked |
1/4 cup butter or 1/4 cup margarine |
2 1/2 cups water |
1 cup long grain rice, uncooked |
1 1/4 teaspoons salt |
pepper |
Directions:
1. Break noodles into small (1 ) pieces.
2. Melt butter in med-large saucepan; cook noodles in butter 5 min, stirring frequently.
3. Add remaining ingredients.
4. Bring to boil, stirring a few times; reduce heat.
5. Simmer, covered, 14 min (don't peek!) Remove from heat, fluff with fork.
6. Cover and let steam 5-10 min.
7. Garnish with snipped parsley if desired.
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