Prep/Total Time: 30 min.
1/2 cup uncooked fine egg noodles, broken
2 teaspoons canola oil
1 tablespoon butter
1 cup uncooked long grain rice
3 garlic cloves, minced
2 cups water
2 teaspoons sodium-free chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh parsley
In a large saucepan, cook and stir noodles in oil and butter until lightly browned. Stir in the rice and garlic; cook 2 minutes longer. Add the water, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes. Stir in parsley; cover and cook 2-5 minutes longer or until rice is tender. Yield: 6 servings.
Nutrition: 2/3 cup equals 161 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 123 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein
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