4 T Butter 1 c Rice, uncooked 2 oz Egg noodles, small 2 c Chicken stock Basil (optional) Melt butter in large saucepan, add egg noodles and cook until browned. Add rice, stir to coat with butter. Cook on medium-high heat for 1 minute. Add chicken stock and optional basil, and stir to mix. Reduce heat, cover and cook for 25-30 minutes until rice is done. Remove from heat and let stand, covered, for 5 minutes before serving. NOTES: * Rice with noodles in chicken broth. Yield: Serves 2-3. : Difficulty: very easy. : Time: 5 minutes preparation, 30 minutes cooking. : Precision: Approximate measurement OK. : Andrew L. Duane : Compugraphic Corp., Wilmington, Mass., USA : {ima,ism780c,ulowell}!cg-atla!duane : Copyright (C) 1986 USENET Community Trust
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