My husband makes the best rice pilaf I have ever had. It was his mother’s recipe. I remember when I first met Brian, he made me dinner. He made a grilled chicken salad with rice pilaf. I was very impressed! Now when we have rice I always use his recipe, and sometimes I even have him make it.

Rice Pilaf
By The Gourmet Farm Girl

2 -3 Tablespoons Butter
1/8 cup of tiny egg noodles
1 14 oz can of Chicken Broth
1 cup long grain rice

Heat the chicken broth in a small pan till hot; lower heat and let sit; at the same time place the butter in a 2 qt. pan on medium heat add the tiny eggs noodles to the butter and brown, stir continually
(Be careful not to get them to hot and burn)

As soon as the noodles are brown pour the hot broth in the pot along with the rice. Give it a quick stir and cover, reduce heat to simmer for 25-30 minutes

Serves 6-8