½ cup very fine noodles, broken into pieces
½ cup butter or margarine
1 cup long grain rice
2 cans (14-16 oz.) chicken broth
Brown the noodles in a toaster oven. Then place the noodles in a 3-quart pan with the butter or margarine. Add rice and chicken broth. Bring to a boil, cover, and cook 20-30 minutes until the rice is tender.
Yield: 6 servings
