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Rice-&-Noodle Pilaf

November/December 1992

Your rating: None Average: 4.7 (6 votes)

A delicious accompaniment to roast meat or vegetables.


Rice-&-Noodle Pilaf Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

  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

Per serving: 196 calories; 3 g fat (1 g sat, 1 g mono); 8 mg cholesterol; 35 g carbohydrates; 6 g protein; 1 g fiber; 146 mg sodium; 54 mg potassium.

Nutrition Bonus: Selenium (17% daily value).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat



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Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Preparation/ Technique
Saute
Meal/Course
Dinner


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