Seriously Simple: Rice and noodles team up in an autumn side dish
By Diane Rossen Worthington, Tribune Content Agency
on
--Make this into a cold salad the next day by adding some vinaigrette to the leftover portion. Rice vinegar and oil, with a touch of fresh ginger along with some cold shrimp or cut-up chicken, would be a nice addition with an Asian flair.
Autumn Noodles and Rice
Serves 6
1/4 cup slivered almonds
3 tablespoons olive oil
1 tablespoon unsalted butter
1 1/4 cups long-grain white rice
1 1/4 cups fine egg noodles
3 cups chicken or vegetable broth
Salt
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