Side Dish

Brown Rice with Thin Soup Noodles, egg is for Side Dish.

Brown Rice with Thin Soup Noodles, egg takes 5 minutes to prepare.

Brown Rice with Thin Soup Noodles, egg takes 15 minutes to cook.

Brown Rice with Thin Soup Noodles, egg makes 6 servings.

The ingredients for Brown Rice with Thin Soup Noodles, egg are:

4 Cups of Water
1/2 cup Thin Soup Egg Noodles
2 Cups of Brown Rice, Quick-Cook
1/2 Tsp of Salt
1/4 Tsp of Pepper
1 Vegetable Bouillon Cube
1 pat butter, unsalted
1 tsp grapeseed oil
sumac, opt. garnish
parsley, opt. garnish

Here is how you make Brown Rice with Thin Soup Noodles, egg:

Heat a pot on medium/low heat, add veggie oil and butter. Add egg noodles and continuously stir until golden brown. Add 4 cups of water and veggie bullion and bring to a boil. When water has come to a boil, add rice, salt and pepper. Stir and cover with lid. Turn heat down to low and let cook for 10-12 minutes. Serve on a plate with stew, garnish with sumac and chopped parsley, if desired.Serving Size: 4-6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user DEARKATY.

The nutritional information for Brown Rice with Thin Soup Noodles, egg is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 129.2

• Total Fat: 2.5 g
• Cholesterol: 3.5 mg
• Sodium: 203.8 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 1.5 g
• Protein: 2.6 g

The dietary needs meet for Brown Rice with Thin Soup Noodles, egg is Vegetarian