Rice Noodles recipe

Classic dry lining or reduced-calorie soup, low fat and saturated fat. It is a good source of folic acid. All you need are simple seasonings to flavor the soft pieces of pasta and rice. Why brown pasta? This adds a nutty flavor and a nice color to the dish.

Preparation time: 30 minutes
Start to Finish Time: 30 Minutes
Ingredients
2 tablespoons olive oil
1 package (7 oz) noodles or vermicelli or very thin noodles (angel hair), broken into 1-inch
1/2 cup onion, finely chopped
1 clove garlic, finely chopped
2 cups long grain white rice, parboiled
1 container (32 oz) Progresso chicken broth ® (4 cups)
1 teaspoon salt
Fresh cilantro leaves, optional
Preparation
In a 12-inch skillet, heat oil over medium high heat. Add noodles, cook and stir 3 to 5 minutes or until golden. Add onion and garlic, cooking for 2 to 3 minutes, stirring constantly, until soft.
Add the rice cooker 30 to 60 seconds or until lightly browned. Add chicken broth and salt. Lower the flame, cover and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Garnish with coriander leaves.
Tip: The noodle refers to thin strips of pasta entangled in bundles
Yield: 16 servings
High Altitude (3500-6500 ft): Use 4 1/4 cups of chicken broth. In step 2, add the rice and cook 2 to 3 minutes, stirring constantly, until golden.
1 serving (1/2 cup): 170 Calories (25 Calories from Fat), Fat 2.5g, Sodium 720 mg, Potassium 100mg, Carbohydrate 32g (Dietary Fiber 1g) Protein 5g
% Daily Value: Iron 8% Folic Acid 10%
Equivalent to: 2 Starch
Carbohydrate Choices: 2