Rice and Noodle Pilaf

Ingredients

• 2 teaspoons canola oil
• 3/4 cup noodles (broken fine egg noodles)
• 3/4 cup long-grain white rice
• 2 cups reduced-fat chicken broth
• 2 tablespoons parsley, chopped
• salt and pepper to taste

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Method

1. Heat the oil in a heavy saucepan over medium heat.
2. Add the noodles and cook, stirring constantly, until golden brown, 3 to 5 minutes.
3. Add the rice and cook, stirring, for 1 minute.
4. Pour in the broth and bring to a boil.
5. Reduce the heat to low and simmer, covered, until the liquid is absorbed and the rice and noodles are tender, about 20 minutes.
6. Remove from the heat and stir in the parsley. Season with salt and pepper.