Party Rice And Noodles Recipes

PARTY RICE AND NOODLES

Steps:

• Preheat oven to 350 degrees.
• In 10" skillet over medium heat, brown rice, stirring until golden in color.
• Put rice in a 1-1/2 quart casserole.
• In skillet over medium heat melt butter; add onion and mushrooms and cook until onion is tender, stirring occasionally.
• Stir in chicken broth, water and salt; heat to boiling.
• Stir hot broth mixture and uncooked noodles into rice in casserole.
• Cover and bake 30 minutes or until rice and noodles are tender and liquid is absorbed. Stir to combine and serve.

BALLET PARTY RICE

Steps:

• Cook the rice according to package directions. Cook and crumble the bacon. Mince the jalapenos. Slice the Monterey Jack cheese into thin slices.
• Layer 1/2 of the rice in the bottom of a greased 8x8 casserole dish. Dot with butter and add salt and pepper to taste.
• Cover with 1 cup of sour cream, 1/2 of the jalapenos, 1/2 of the bacon, and 1/2 of the Monterey Jack cheese.
• Repeat the layers.
• Top with grated cheddar cheese and a sprinkling of paprika.
• Bake at 350 degrees for 30 minutes.

SPICY RICE NOODLES WITH GROUND PORK AND SCALLIONS RECIPE BY TASTY

Steps:

• Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve ¼ cup of the noodle soaking water and drain the noodles.
• Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6-8 minutes.
• Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
• Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
• Enjoy!

RICE AND NOODLE PILAF

Steps:

• Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes.
• Add the rice, stir to combine, and add the remaining tablespoon of butter.
• Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve.