Armenian Rice Pilaf

Ingredients

• Butter

  unsalted

  3 tsp or 14g

• Egg noodles

  dry, enriched

  ¾ cup or 28g

• White rice

  long-grain, regular, raw, enriched

  2 cup or 370g

• Chicken broth

  canned, ready-to-serve

  4 cup or 960g

Directions

1. Melt the butter in a large saucepan over medium heat. Add the dry egg noodles and cook, stirring, until golden brown and fragrant, 3 to 5 minutes, adjusting heat to avoid burning as needed.
2. Stir in the rice to coat it evenly with the butter, pour in the chicken broth, and bring to a boil. Reduce to low, cover tightly, and cook without lifting the lid until the liquid is absorbed and the rice is tender, about 18 to 22 minutes.
3. Remove from heat, keep covered, and let stand 5 to 10 minutes. Fluff gently with a fork before serving.