1 c. rice long grain
1/2 c. vermicelli
1/8 lb. butter
Walnut size Crisco
4 chicken cubes or beef cubes or meat broth
Salt and pepper to taste
2 1/2 c. water

Melt butter and Crisco in pan; break up vermicelli; put in pan; brown. Wash rice and add to vermicelli for 5 minutes until kind brown; stir not to burn. Have broth ready and boiling; pour over rice. Stir then put cover on pan; lower heat to simmer for 20 minutes. Put spoon in center of rice. See if all water is out. If no water, pilaf is ready to serve. Don't stir until ready to put in bowl.