Noodle Rice Pilaf (Taste of Home magazine)

1/4 C. Margarine or butter ( not spread)

1 C. long grain rice

½ C. Thin noodles ( we use little stars.) Any little noodle will
do,
alphabets, thin spaghetti- broken in small pieces etc.

2 3/4 cup chicken broth ( I use water, and 2-3 chicken bullion cubes)

2 T. parsley.

Dash of garlic

Dash of onion pd.

Melt butter/marg in sauce pan, add noodles and rice and brown. Add
broth/water and seasonings, bring to boil, put on lid, reduce heat to
simmer/low and cook for 20-25 min. Makes 4 servings