50 g Butter
200 g Uncooked rice
50 g Small egg noodles
500 ml Chicken stock
From: email@example.com (Elayne Cohen)
Date: Wed, 17 Jul 1996 22:09:07 GMT
1. Melt butter in large saucepan, add egg noodles, and cook until
2. Add rice, stir to coat with butter. Cook on medium high heat for 1
3. Add chicken stock, and optional basil, and stir to mix.
4. 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,
JEWISH-FOOD digest 262
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe