1 tsp. butter
1 tsp. Crisco
1/2 c. vermicelli
1 can chicken broth
2 cans water
1 c. long rice
1/2 c. mushrooms, sliced
1 tsp. parsley
1/2 tsp. chopped garlic
Sliced almonds (opt.)

Brown vermicelli in butter and Crisco mixture. Add chicken, broth and water. Bring to a boil. Add cup of rice and all other ingredients. Lower burner to medium and let cook until all water evaporates. Add all other ingredients before water evaporates.