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Melt The Butter In Large Saucepan, Add Egg Noodles And Cook Until Browned. Add Rice, Stir To Coat With Butter. Cook On Medium-High Heat For Approx One Minute. Add Chicken Stock And Basil, And Stir To Mix. Reduce Heat, Cover And Cook For 25-30 Minutes Until Rice Is Done. Remove From Heat And Let Stand, Covered, For 5 Minutes Before Serving.
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