Armenian Rice and Noodles

5.0(10)

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."

by winkki·published 2003-12-07

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Long Grain Rice

Servings

8 serving(s)

Total time

30 min

prep 5 min

Calories / serving

154 kcal

Ingredients (6)

serves

1 cup fine egg noodles, uncookedegg-noodle
1/4 cup butter or 1/4 cup margarinemargarine
2 1/2 cups waterwater
1 cup long grain rice, uncookedlong-grain-rice
1 1/4 teaspoons saltsalt
pepperpepper

Instructions (7 steps)

01Break noodles into small (1") pieces.
02Melt butter in med-large saucepan; cook noodles in butter 5 min, stirring frequently.
03Add remaining ingredients.
04Bring to boil, stirring a few times; reduce heat.
05Simmer, covered, 14 min (don't peek!) Remove from heat, fluff with fork.
06Cover and let steam 5-10 min.
07Garnish with snipped parsley if desired.

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Rich recipe — supports nutrition-aware planning.