1/2 stick butter
1/2 c. vermicelli or thin spaghetti, broken fine
1 c. UNCLE BEN'S® rice
1 1/2 c. boiling water
1 tsp. salt

Brown vermicelli in butter until golden brown. Add the rice to the browned vermicelli. Let brown for 3 minutes. Add boiling water and salt. Cook on high heat until it comes to a rapid boil. Turn heat to low and simmer for 25 minutes. Put in a serving dish and sprinkle 1/8 teaspoon cinnamon over the top, if desired. Serves 4.

To serve: put rice on individual serving plate; place stuffed eggplant and sauce on top, eat with pita bread.