1/2 cube butter
1 coil vermicelli, crumbled
1 c. rice
1 can chicken broth
1/4 c. chopped green onion
1/3 c. chopped bell pepper
1/2 to 1 c. sliced fresh mushrooms

Brown vermicelli in butter in a heavy skillet. Corning ware is good. Add vegetables and saute about 4 minutes. Add rice and broth. Bring to a boil and cover. Put in a preheated oven at 350 degrees for 30 to 35 minutes.