1. Melt butter in large saucepan, add egg noodles, and cook until browned.

2. Add rice, stir to coat with butter. Cook on medium high heat for 1 minute.

3. Add chicken stock, and optional basil, and stir to mix.

4. 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.

{ima, ism780c, ulowell}!cg-atla!duane

Jewish-Food digest 262

From the Jewish Food recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.