Armenian Rice and Noodles
From: winkki

My daughters call this "Noodle Rice" and we have some variation on it several times a month. I've used broken spaghetti, vermicelli, and orzo in place of egg noodles (choose eggless pasta to be vegan...well, duh, you knew that!) I also usually throw in a handful of golden raisins with it and up the water just a bit to account for plumping them up - the kids eat those first! A nice, reliable add-on to dinner, originally from "Betty Crocker's New Int'l Cookbook."

SERVES 8

• 1 cup fine noodles/pasta, uncooked
• 1/4 cup margarine
• 2 1/2 cups water
• 1 cup long grain rice, uncooked
• 1 1/4 teaspoons salt
• pepper

Break noodles into small (1") pieces.

Melt margarine in med-large saucepan; cook noodles in butter 5 min, stirring frequently.

Add remaining ingredients.

Bring to boil, stirring a few times; reduce heat.

Simmer, covered, 14 min (don't peek!) Remove from heat, fluff with fork.

Cover and let steam 5-10 min.

Garnish with snipped parsley if desired.