Very easy & basic recipe with a twist from Mom
Very Thin Egg Noodles (about a handful)
~ 1 1/2 TBSP Butter
3 BEEF Bouillon Cubes (that’s right!)
2 Cups Water
1 Cup Rice (either instant or regular)
Melt the butter in the same pot the rice will be cooked in;
Add the egg noodles & saute until beginning to brown; careful not to burn.
Add 2 Cups of water & 3 Beef bouillon cubes
Bring to boil
Add rice, stir, cover & reduce heat.
Cook according to rice directions -about 20 min for regular / less for instant.
Tweeks - add left over peas/grated carrots etc. for a colorful & healthy change of pace last 5 minutes of cooking.