Rice-&-Noodle Pilaf

1 Review
From: EatingWell Magazine Holiday Issue 1995

A delicious accompaniment to roast meat or vegetables.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 teaspoons canola oil
  • 3/4 cup fine egg noodles, broken up
  • 3/4 cup long-grain white rice
  • 2 cups reduced-sodium chicken broth
  • 2 tablespoons chopped fresh parsley
  • Salt & freshly ground pepper to taste

Preparation

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  1. Heat oil in a heavy saucepan over medium heat. Add noodles and cook, stirring constantly, until the noodles are golden brown, 3 to 5 minutes. Add rice and cook, stirring, for 1 minute. Pour in broth and bring to a boil. Reduce heat to low and simmer, covered, until the liquid is absorbed and the rice and noodles are tender, about 20 minutes. Remove from heat, stir in parsley and season with salt and pepper.

Nutrition information

  • Per serving: 192 calories; 3 g fat(0 g sat); 1 g fiber; 35 g carbohydrates; 5 g protein; 134 mcg folate; 5 mg cholesterol; 0 g sugars; 0 g added sugars; 162 IU vitamin A; 3 mg vitamin C; 16 mg calcium; 2 mg iron; 353 mg sodium; 157 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat

Reviews 1

December 13, 2011
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By: Dinah3755
Simple and Delicious This was quick to make and a nice change from every day rice. Even worked well reheated.