Armenian Rice

Different Version 1 tbsp unsalted margarine 1/3 cup uncooked thin egg noodles 1/2 cup uncooked long-grain rice 1 1/4 cups low-sodium chicken broth 1/8 tsp black pepper In a medium-sized saucepan melt the butter or margarine. When bubbly, add the egg noodles and stir until browned, about 2 minutes. Add the rice and cook about 3 more minutes. Add the chicken stock/broth and spice and bring to a boil. Reduce to a simmer and cover. Cook for 20-30 minutes until rice is done, stirring occasionally. Allow to sit for a few minutes before serving. Serves four.