Here is another great recipe that saves time during the frantic week the, busy Holiday Season or any other wee for that matter!
It’s called Armenian Rice and Noodles and my friend Karmen gave this recipe to me a couple of years ago and my kids LOVE it!
It seems to be the original idea behind Rice-A-Roni!
Rice and Noodles
2 Cups Fine Egg Noodles
Extra Virgin Olive Oil
Salt
2 Cups Basmati Rice
6 1/2 Cups Chicken Broth
Preheat Oven to 350
Toss Egg Noodles with 2 T. olive oil and a pinch of salt in a bowl.
Lay in a single layer on a baking sheet and bake for 8-10 mins or until toasted. Set aside.
Pour rice into a large, deep dish or 13×9 Pyrex dish, top with toasted noodles and pour chicken broth over to cover by at least 1/2 inch, drizzle with olive oil, sprinkle with salt and cover tightly with foil and bake about 45 minutes or until light and fluffy.
This will keep in the fridge for days!
My husband and kids LOVE this dish and I love it for being a time saving, multi-purpose dish that serves us all week, with no prepping!
Try Armenian Rice and Noodles! You’ll LOVE it!
3 Comments