Armenian Rice and Noodles
At a Glance
- Prep
- 5 minutes
- Cook
- 25 minutes
- Total
- 30 minutes
- Servings
- 8 serving(s)
Categories
- Side Dish
- Armenian
- Stove Top
- Easy
- Long Grain Rice
Dietary
- Vegetarian
Allergens
- Wheat
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
My daughters call this "Noodle Rice" and we have some variation on it several times a month. I've used broken spaghetti, vermicelli, and orzo in place of the egg noodles (choose eggless pasta to be totally vegan...well, duh, you knew that!) I also usually throw in a handful of golden raisins with it and up the water just a bit to account for plumping them up - the kids eat those first! Be creative...substitute a little lemon juice for part of the water if it's going with fish, etc. A nice, reliable add-on to dinner, originally from "Betty Crocker's New Int'l Cookbook."
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Equipment
Medium-large saucepan, fork
Ingredients
- 1 cup fine egg noodles, uncooked
- 1/4 cup butter or 1/4 cup margarine
- 2 1/2 cups water
- 1 cup long grain rice, uncooked
- 1 1/4 teaspoons salt
- pepper
Instructions
Break noodles into small (1") pieces.
Melt butter in med-large saucepan; cook noodles in butter 5 min, stirring frequently.
Add remaining ingredients.
Bring to boil, stirring a few times; reduce heat.
Simmer, covered, 14 min (don't peek!) Remove from heat, fluff with fork.
Cover and let steam 5-10 min.
Garnish with snipped parsley if desired.
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