Rice-a- Noodle from Scratch

Cheap and quick! Can be made gluten free with rice vermicelli. Can also be made low salt with adjustment to the broth and bouillon. Can be made into beef, ham, or even spicy (add curry, chili seasoning, taco seasoning, hot peppers, or lemon juice!).

Difficulty: Easy

Servings: 4

Prep Time: 5 min Cook Time: 20 min

Ingredients

1/2 c vermicelli noodles (thin spaghetti) broken into approx. 1″ long pieces
4 cups chicken broth
1 cup long grain rice
4 tbsp butter
2 tsp dried parsley, crumbled
1 tsp chicken bouillon

Directions

In a medium saucepan, on medium heat, melt butter and then add the rice and broken noodles. Brown well and then slowly add the chicken broth and bouillon, reducing the heat to a simmer. Place lid on. After 10 minutes, add the parsley, remove lid, and continue cooking until rice is tender. Great served with cooked chicken cubed up or even pork cubed up and cooked and stirred in.

Categories: Beans, Grains & Rice, Budget, Gluten-Free, Low-Sodium, One Dish Meal, Pasta, Pasta, Special Diets

Tags: easy