1 c. converted rice
1/3 c. fine egg noodles (handful crushed)
1 tbsp. butter
2 c. broth (chicken, beef, vegetable or fish)
1/2 c. chopped parsley or dill (optional)
Sauteed onion and/or pine nuts (optional)
Grated carrot (optional)
Handful of currants (optional)

Brown butter and noodles in pan over high heat. Stir in rice and broth. Bring to boil. Reduce heat to low, cover and simmer for 25 minutes. Do not stir during this time. Stir in any additional ingredients and serve.

If I'm serving fish, I might use vegetable broth and dill. If I'm serving pork and I want extra color, I'll use pork broth (or bouillon) with grated carrot and parsley. With lamb, I might use mint or currants.

This recipe is easy and can be adapted to compliment any main dish.