| | Ingredients: 50.0 grams of butter
200.0 grams of uncooked rice
50.0 grams of small egg noodles
500.0 milliliters of chicken stock
Basil (optional) |
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Cooking Instructions:From: elayne@usa.pipeline.com (Elayne Cohen) Date: Wed, 17 Jul 1996 22:09:07 GMT 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. CONTRIBUTOR: Andrew L. Duane, Compugraphic Corp., Wilmington, Mass., USA, {ima,ism780c,ulowell}!cg-atla!duane JEWISH-FOOD digest 262 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. |
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