Hello folks and welcome back to the All Things Southern kitchen. I love noodles. I love rice. Hence, I love rice and noodles– especially when you saute it in butter, steam it in a delicious broth, and top it with toasted almonds. Have mercy, it’s good eating. Let me show you how to stir it up!
“Noodles and Rice with Toasted Almonds”
1 and 1/4 cup butter
8 ounces thin spaghetti
2 cups uncooked rice
2 cans French onion soup broth
3-4 cups chicken broth
2 tablespoons soy sauce
1 cup water (add as it cooks, if needed to keep dish moist)
1 package slivered almonds (toasted)
Melt a cup of butter in a large cast iron skillet and toast your slivered almonds by stirring them around until they brown. Once they’re lightly browned, remove them with a slotted spoon and set them aside, reserving butter.
Add eight ounces of thin uncooked spaghetti noodles (broken in bite-size pieces) to the butter, and sauté until they turn a light brown, maybe two to three minutes. Add uncooked rice, chicken broth, 2 cans French onion soup, and soy sauce. Cover and cook until the rice is done, about fifteen to twenty minutes. Pour everything into a greased casserole dish, top with the slivered and toasted almonds and bake at 325 degrees for thirty minutes, uncovered. Serve with beef, fish, pork– it will earn a spot in your recipe book whichever way you go.