Besides mac & cheese, spaghetti, lasagna, and a good pasta salad of some
kind, this is a favorite pasta dish I make fairly often. Do you like
making things with pasta? If so, in what way do you like using it best?

Rice Noodle Dish

1/2 cup butter
1- 8 oz. pkg. very thin noodles, broken
1 cup uncooked Minute rice
1 can (10 oz.) chicken broth
1 can sliced mushrooms, drained (I always use fresh)
1/2 cup chopped onion
1 clove garlic, minced

Brown broken noodles with onions, garlic (and mushrooms, if using
fresh). Add rice and chicken broth; cover and simmer for 20 minutes,
until noodles are tender. Flavor with soy sauce and serve.

Judy

On Jun 2, 12:56*pm, (Judy Haffner) wrote:
Besides mac & cheese, spaghetti, lasagna, and a good pasta salad of some
kind, this is a favorite pasta dish I make fairly often. Do you like
making things with pasta? If so, in what way do you like using it best?

Rice Noodle Dish

1/2 cup butter
1- 8 oz. pkg. very thin noodles, broken
1 cup uncooked Minute rice
1 can (10 oz.) chicken broth
1 can sliced mushrooms, drained (I always use fresh)
1/2 cup chopped onion
1 clove garlic, minced

Brown broken noodles with onions, garlic (and mushrooms, if using
fresh). Add rice and chicken broth; cover and simmer for 20 minutes,
until noodles are tender. Flavor with soy sauce and serve.

Judy

i don't know if this counts as a pasta dish, but i like a good beef
stroganoff, with cooked pasta simmered in the sauce for a few
minutes. as far as i'm concerned, the pasta is the star of the dish,
although i don't mind the beef.

"Judy Haffner" wrote in message
...

Besides mac & cheese, spaghetti, lasagna, and a good pasta salad of some
kind, this is a favorite pasta dish I make fairly often. Do you like
making things with pasta? If so, in what way do you like using it best?

Rice Noodle Dish

1/2 cup butter
1- 8 oz. pkg. very thin noodles, broken
1 cup uncooked Minute rice
1 can (10 oz.) chicken broth
1 can sliced mushrooms, drained (I always use fresh)
1/2 cup chopped onion
1 clove garlic, minced

Brown broken noodles with onions, garlic (and mushrooms, if using
fresh). Add rice and chicken broth; cover and simmer for 20 minutes,
until noodles are tender. Flavor with soy sauce and serve.

Judy


What does this recreate? Rice A Roni?

We mainly eat pasta because it is somewhat cheap (we eat the whole wheat so
it does cost more) and quick to fix.

It's not really a favorite of anyone in the house. My husband is Italian
and his mom made a lot of it. He never got sick of pizza but he did get
sick of pasta.

On 6/2/2012 12:56 PM, Judy Haffner wrote:

Besides mac& cheese, spaghetti, lasagna, and a good pasta salad of some
kind, this is a favorite pasta dish I make fairly often. Do you like
making things with pasta? If so, in what way do you like using it best?

Rice Noodle Dish

1/2 cup butter
1- 8 oz. pkg. very thin noodles, broken
1 cup uncooked Minute rice
1 can (10 oz.) chicken broth
1 can sliced mushrooms, drained (I always use fresh)
1/2 cup chopped onion
1 clove garlic, minced

Brown broken noodles with onions, garlic (and mushrooms, if using
fresh). Add rice and chicken broth; cover and simmer for 20 minutes,
until noodles are tender. Flavor with soy sauce and serve.

I've never had noodles and rice together. But my favorite hands down is
lasagna.

In article ,
(Judy Haffner) wrote:

Besides mac & cheese, spaghetti, lasagna, and a good pasta salad of some
kind, this is a favorite pasta dish I make fairly often. Do you like
making things with pasta? If so, in what way do you like using it best?

Rice Noodle Dish

1/2 cup butter
1- 8 oz. pkg. very thin noodles, broken
1 cup uncooked Minute rice
1 can (10 oz.) chicken broth
1 can sliced mushrooms, drained (I always use fresh)
1/2 cup chopped onion
1 clove garlic, minced

Brown broken noodles with onions, garlic (and mushrooms, if using
fresh). Add rice and chicken broth; cover and simmer for 20 minutes,
until noodles are tender. Flavor with soy sauce and serve.

Forgive my ignorance, but this recipe seems to be thin on liquid for the
amount of rice and noodles.

leo

"Leonard Blaisdell" wrote in message
...
In article ,
(Judy Haffner) wrote:

Besides mac & cheese, spaghetti, lasagna, and a good pasta salad of some
kind, this is a favorite pasta dish I make fairly often. Do you like
making things with pasta? If so, in what way do you like using it best?

Rice Noodle Dish

1/2 cup butter
1- 8 oz. pkg. very thin noodles, broken
1 cup uncooked Minute rice
1 can (10 oz.) chicken broth
1 can sliced mushrooms, drained (I always use fresh)
1/2 cup chopped onion
1 clove garlic, minced

Brown broken noodles with onions, garlic (and mushrooms, if using
fresh). Add rice and chicken broth; cover and simmer for 20 minutes,
until noodles are tender. Flavor with soy sauce and serve.

Forgive my ignorance, but this recipe seems to be thin on liquid for the
amount of rice and noodles.

leo

It does. But maybe Minute Rice doesn't require much? I can't stand the
stuff so I never buy it. I only know I can't stand it because my mom bought
it a few times.

Julie Bove wrote:
"Leonard Blaisdell" wrote in message
...
In article ,
(Judy Haffner) wrote:

Besides mac & cheese, spaghetti, lasagna, and a good pasta salad of some
kind, this is a favorite pasta dish I make fairly often. Do you like
making things with pasta? If so, in what way do you like using it best?

Rice Noodle Dish

1/2 cup butter
1- 8 oz. pkg. very thin noodles, broken
1 cup uncooked Minute rice
1 can (10 oz.) chicken broth
1 can sliced mushrooms, drained (I always use fresh)
1/2 cup chopped onion
1 clove garlic, minced

Brown broken noodles with onions, garlic (and mushrooms, if using
fresh). Add rice and chicken broth; cover and simmer for 20 minutes,
until noodles are tender. Flavor with soy sauce and serve.
Forgive my ignorance, but this recipe seems to be thin on liquid for the
amount of rice and noodles.

leo

It does. But maybe Minute Rice doesn't require much? I can't stand the
stuff so I never buy it. I only know I can't stand it because my mom bought
it a few times.


I was thinking the same thing about Minute Rice. Oh wait! My
daughter's friend has some--he uses it when he cooks for his
brother who has muscular dystrophy and can now barely chew.
BRB... Okay, the ratio is 1:1. And in addition to the rice, you
have butter, so...

I vaguely recall cooking Minute Rice when I was very young and
have not wanted to cook or consume it since then.

--
Jean B.

Leo wrote:

Forgive my ignorance, but this recipe
seems to be thin on liquid for the
amount of rice and noodles.

It might seem that way, but it turns out just fine, as far as the amount
of liquid goes to the amount of pasta and rice.

Judy

Julie Bove wrote:

What does this recreate? Rice A Roni?

It doesn't recreate anything....it's a dish all of it's own, and nothing
like the yucky Rice A Roni in a box.

We mainly eat pasta because it is
somewhat cheap (we eat the whole
wheat so it does cost more) and quick to
fix.

I've never cared for any of the whole wheat pasta I've tried.

It's not really a favorite of anyone in the
house. My husband is Italian and his
mom made a lot of it. He never got sick
of pizza but he did get sick of pasta.

I don't care for pizza that well, but LOVE pasta of any kind and had it
all my life, but have never gotten tired of it.

Judy

Jean B wrote:

I vaguely recall cooking Minute Rice
when I was very young and have not
wanted to cook or consume it since
then.

I mostly cook the long grain rice for my hubby, as he likes it so well.
I have never cared much for rice, unless it is in a dish with other
ingredients, or has gravy, or something over it, and love rice pudding!

I always keep a box of Minute Rice on hand, as is quick to fix something
for myself that want to serve with rice (such as leftover Thai food) and
some recipes call for it, as the recipe I posted here, and works out
great. To me the flavor is the same as any rice I've ever had. It
doesn't really have a distinctive flavor at all, but the texture is a
little different, but not unpleasant in any way.

Judy

"Sqwertz" wrote in message
...
On Sun, 03 Jun 2012 23:06:36 -0400, Jean B. wrote:

I vaguely recall cooking Minute Rice when I was very young and
have not wanted to cook or consume it since then.

I must have repressed those memories. It's likely that I did eat it
at one time because I remember discovering real Asian rices.

I remember my mom buying it once but can't remember why. Maybe it was an
accident. Maybe she had a good coupon for it. Maybe we were short on money
and it was cheap. Nobody liked the stuff. Very bizarre texture.

On Jun 2, 9:56*am, (Judy Haffner) wrote:
Besides mac & cheese, spaghetti, lasagna, and a good pasta salad of some
kind, this is a favorite pasta dish I make fairly often. Do you like
making things with pasta? If so, in what way do you like using it best?

Rice Noodle Dish

1/2 cup butter
1- 8 oz. pkg. very thin noodles, broken
1 cup uncooked Minute rice
1 can (10 oz.) chicken broth
1 can sliced mushrooms, drained (I always use fresh)
1/2 cup chopped onion
1 clove garlic, minced

Brown broken noodles with onions, garlic (and mushrooms, if using
fresh). Add rice and chicken broth; cover and simmer for 20 minutes,
until noodles are tender. Flavor with soy sauce and serve.

Judy

"Judy Haffner" wrote in message
...

Besides mac & cheese, spaghetti, lasagna, (snip)

Those are about the only things I use pasta for. Unless you want to talk
about egg noodles. That's a whole 'nuther ball game

Jill

On Jun 2, 9:56*am, (Judy Haffner) wrote:
Besides mac & cheese, spaghetti, lasagna, and a good pasta salad of some
kind, this is a favorite pasta dish I make fairly often. Do you like
making things with pasta? If so, in what way do you like using it best?

Rice Noodle Dish

1/2 cup butter
1- 8 oz. pkg. very thin noodles, broken
1 cup uncooked Minute rice
1 can (10 oz.) chicken broth
1 can sliced mushrooms, drained (I always use fresh)
1/2 cup chopped onion
1 clove garlic, minced

Brown broken noodles with onions, garlic (and mushrooms, if using
fresh). Add rice and chicken broth; cover and simmer for 20 minutes,
until noodles are tender. Flavor with soy sauce and serve.

Judy

I haven't found one I like any more than this one. I love pasta. I
just don't eat wheat any more so I eat it rarely. I haven't tried
this favorite with the quinoa pasta yet, but I'm going to.

http://hizzoners.com/recipes/pastas/...e-oil-a-garlic

On Mon, 4 Jun 2012 21:55:04 -0400, "jmcquown"
wrote:


"Judy Haffner" wrote in message
...

Besides mac & cheese, spaghetti, lasagna, (snip)

Those are about the only things I use pasta for. Unless you want to talk
about egg noodles. That's a whole 'nuther ball game

Jill

My favorite use of pasta is in soups; ministrone, wanton, all kinds,
especially 'smalls'. Second favorite is in salads... I love pasta in
tossed salads