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Categories:
rice chicken broth onion scallions fresh asparagus mushrooms water chestnuts hearts chickpeas frozen snow peas egg noodles butter Curry thyme liquid garlic oil black pepper
Viewed: 23 - Published at: 9 years agoIngredients
- 2 1/2 c. rice
- 5 c. chicken broth, water or 1 large Knorr bouillon cube
- 1 large onion, chopped
- 4 scallions, chopped
- 10 spears fresh asparagus, chopped
- 1/2 lb. mushrooms
- 1 can sliced water chestnuts
- 1 can artichoke hearts
- 1 can chickpeas
- 1 pkg. frozen snow peas
- 2 c. very fine egg noodles, broken up
- 1/2 stick butter or margarine
- 2 Tbsp. curry
- 1/4 tsp. thyme
- 1/2 tsp. liquid garlic
- 3 Tbsp. oil
- black pepper
Method
- Saute onions and asparagus in oil in a large pot.
- Add all vegetables, except snow peas.
- Add all spices, including pepper and stir well.
- Separately brown egg noodles in butter or margarine in small pan.
- Add noodles, rice, broth or water to vegetables; stir well and bring to a boil.
- Lower heat to low.
- Cover and cook 15 minutes.
- Add snow peas.
- Cook another 5 minutes or until all water is absorbed.
