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Armenian Rice With Noodles
In Chicken Broth
4 Tbsp. butter
1 c. uncooked rice
2 oz. small egg noodles
2 c. chicken stock
basil (optional)
Melt butter in large saucepan, add egg noodles, and cook until browned. Add rice, stir to coat with butter. Cook on medium high heat for 1 minute. Add chicken stock, and optional basil, and stir to mix. Reduce heat, cover, and cook for 25-30 minutes until rice is done. Remove from heat and let stand, covered, for 5 minutes before serving. Makes 3 servings.
“There are sandwich shops in New York which offer the nobility and gentry a choice of no less than 100 different sandwiches, all of them alluring and some of them downright masterpieces.”
H.L. Mencken (1880-1956)
Wine will spoil if exposed to light, hence tinted bottles.
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