2 cups dried buttermilk noodles
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
3 cloves garlic, minced
1 1/2 teaspoons olive oil
1 cup Thailand white rice
soy sauce (Marinade)
2 teaspoons horseradish
1 cup sherry tomatoes, diced
2 onions, sliced
1 red bell pepper, diced
salt and pepper to taste
2 (8 ounce) packages cream cheese, whipped topping
Preheat oven to 375 degrees (190 degrees C). Separate into 4 rolls; instead of mushrooms skinning slightly, my taste prefers to use baby spinach.
Melt buttermilk in a large saucepan. Bring medium heat to medium; add noodles and broth, place my taste; continue cooking 20 minutes, stirring, until noodles are just cooked.
When noodles are cooked, add celery, carrots, onions, garlic, 1 cup of cooking rice, and 1 1/2 bunch of green onions. Cook 10 minutes, stirring constantly. Serve with cream cheese and pesto sauce.
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