1 stick butter
4 c. chicken broth
2 c. long grain rice
1/2 c. vermicelli
1 tsp. Accent

Melt butter in heavy pan (Dutch oven). Break vermicelli in small pieces and saute until golden brown, stir constantly. Add rice and keep stirring until rice is well coated. Add boiling broth and Accent.

Cook, covered, over low heat for 25 minutes until liquid is absorbed. Stir lightly with fork and let set for 15-20 minutes before serving. Serves 8.