8 oz. vermicelli spaghetti, broken up 2 inch pieces
1 stick butter
1/2 c. onion, choppedChicken broth (homemade from boiled chicken) or 1 lg. (42 oz.) can chicken broth
1 1/2 c. regular white rice (not Minute rice)

Saute onion in butter until tender. Add vermicelli and brown (golden) in onion and butter. Add rice and broth. Bring to a boil. Lower heat and simmer 1 hour or until rice is tender and broth is absorbed. No salt is added.