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1 stick butter
(1/4 lb.)
¾ cup
vermicelli
2 cups
long-grain rice
4 cups
boiling hot salted chicken broth
Sort and
rinse the rice in a colander. Break the pasta
vermicelli into one half inch pieces or smaller. Put
chicken broth to boil in pan.
Melt butter
in heavy pan/pot, or Dutch oven. Add vermicelli and
cook until golden brown, stirring constantly. Add rice
and stir until coated with butter. Add boiling broth
and stir mixture once.
Cook,
covered, over low heat until the liquid is absorbed,
about 25 minutes. Then, stir lightly, and reduce heat
to warm, or let stand off burner for 15 minutes.
Used as a
side dish for chicken; lamb shish kebob, shanks, or
chops.
IMPORTANT:
For best results, do not remove cover during cooking.
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