Instructions: Melt butter in a non-stick pan over medium heat. Stir in rice and vermicelli. Cook, stirring frequently, until vermicelli is lightly browned.

Add chicken broth and spices.

Bring to a boil. Lower heat to a simmer and cover pan. Simmer for 10 to 15 minutes until rice is just a bit too "soupy" to eat. Allow to sit, covered for 5 minutes

Serving Ideas : I serve this with sauteed, caramelized mushrooms on the side. This way the fussier kids can avoid "picking out" the mushrooms and wasting them. The rest of us enjoy stirring the mushrooms into the pilaf.

(I cook the mushrooms down in a bit of olive oil and add a splash of dry sherry or red wine to help them caramelize)

Start to Finish Time:
"0:25"

container of 2 parts rice to one part vermicelli on hand to whip this up in a jiffy. It really took no longer to make than the boxed Rice-A-Roni (once I got done breaking up the vermicelli)

JaneStarr

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