Categories: Side

Ingredients

• 1/4 cup butter, cubed
• 2 cup uncooked long grain rice
• 1/2 chopped onion
• 1/2 cup uncooked fine egg noodles or broken vermicelli (1-inch pieces)
• 2-3/4 cups chicken broth
• 2 tablespoons minced fresh parsley

Directions

1. In a large saucepan, heat butter over medium-high heat. Add rice , onion, and noodles; cook and stir for 3-4 minutes or until noodles are lightly browned. Stir in broth; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley. Yield: 4 servings.

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