Saute Vermicelli in butter over medium heat in a small pot while the broth is brought to a boil. When Vermicelli is brown, add rice and stir. Add boiling broth, cover and cook for 20-25 minutes on medium to medium low heat until all broth is absorbed.

Remove pot from burner; let pilaf rest for 10 minutes. Stir and serve.

Serves 4-5 people.

For larger crowds, everything is doubled except the broth.

2 cups rice - 4 1/2 cups broth

3 cups rice - 6 to 6 1/2 cups broth

4 cups rice - 8 to 9 cups broth.