Kathie's Kitchen

Rice & Noodle Pilaf

1 cup long grain white rice

2 tsp. canola oil

2 Tbs. diced onion

½ cup fine egg noodles

2 ½ cups reduced-sodium chicken broth

¼ tsp. pepper

1 bay leaf

2 Tbs. parmesan cheese

 

Heat oil in a large skillet over medium heat. Add onion, rice and noodles and cook, stirring constantly, until golden brown. Add broth, pepper and bay leaf. Bring to a boil, cover and simmer for 20 minutes or until liquid is fully absorbed. Remove bay leaf. Stir in parmesan cheese and serve immediately. Serves 4.

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Curt Hoffman

I have seen many articles that say canola oil is really not good for you so I would prefer olive oil.