2 tbsp. butter
1/3 c. vermicelli
1 c. long grain rice
2 1/2 c. chicken broth
1/2 tsp. salt

Melt butter in a heavy pot. Add the broken vermicelli in 4 sections and saute over medium heat for about 3 minutes or until they turn golden brown. Add the rice and saute a few seconds; add the chicken broth along with the salt and bring the broth to a boil. Cover and turn heat down to very low setting and let it cook for 25 minutes. DO NOT LIFT LID at all during the 25 minutes. Fluff with fork and serve warm with lunch or dinner.