RICE MACARONI NOODLES RECIPES

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RICE PASTA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Rice Pasta Recipe: How to Make It - Taste of Home image

MY FRIEND shared this recipe with me several years ago. It is a good side dish that compliments chicken, pork and beef. It’s a big hit whenever I serve it.

Provided by Taste of Home

Categories     Side Dishes

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 2 servings.

Number Of Ingredients 4

2 tablespoons butter
1/2 cup uncooked long grain rice
1/4 cup uncooked egg noodles or vermicelli, broken into small pieces
1-1/3 cups chicken broth

Steps:

  • In a small saucepan, melt butter. Add rice and noodles; cook and stir for 3-4 minutes or until lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and broth is absorbed.

Nutrition Facts : Calories 297 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 737mg sodium, CarbohydrateContent 41g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

RICE AND NOODLE PILAF | MARTHA STEWART



Rice and Noodle Pilaf | Martha Stewart image

This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Yield Makes 2 quarts

Number Of Ingredients 6

3 tablespoons unsalted butter
1/2 yellow onion, chopped (about 3/4 cup)
1 cup dried vermicelli noodles, broken into roughly 1-inch pieces
2 cups long-grain white rice
3 cups chicken broth
1 teaspoon coarse salt

Steps:

  • Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes.
  • Add the rice, stir to combine, and add the remaining tablespoon of butter.
  • Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve.

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