1 c. long grain rice
2 c. chicken broth
1/2 stick butter
1 c. almonds
4 tbsp. butter
1 c. fine egg noodles or 1 c. coil vermicelli
1 tsp. salt

Melt 1/2 stick butter in saucepan. Break vermicelli into pieces and brown lightly. Wash and drain the rice well. Add to vermicelli. Saute another 5 minutes. Bring chicken broth to boil and pour over rice mixture. Cover and bake at 350 degrees for 20 minutes in oven. Turn oven off and let rest for 15 minutes before serving. Put pilaf in serving dish and add almonds which were browned in 4 tablespoons of butter.