This is a staple of Armenian homes and is always a favorite with everyone. Very easy to prepare and delicious with any meal, especially poultry. I serve this rice with breaded, baked chicken quarters.
Ingredients
- ½ cup butter
- 1 ½ cups uncooked fine egg noodles
- 3 cups uncooked long grain white rice
- 5 (14.5 ounce) cans chicken broth
- 4 cubes chicken bouillon
Directions
Step 1
Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
Step 2
Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 535 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat10g | 50% |
Cholesterol48mg | 16% |
Sodium1976mg | 86% |
Total Carbohydrate85g | 31% |
Dietary Fiber1g | 5% |
Total Sugars0g | |
Protein9g | |
Calcium41mg | 3% |
Iron4mg | 21% |
Potassium123mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this