3 tbsp. butter
1 c. crumbled vermicelli or coil fideo
1 tsp. salt
Pepper
1/2 c. pine nuts, sunflower seeds (shelled), currants, slivered almonds; optional
2 c. long grain white rice, dry
4 c. water or chicken broth
1 lg. saucepan with tight fitting lid

Melt butter over low heat. Add vermicelli or fideo, salt, and pepper; saute until lightly browned. Add any optional ingredients and saute about 1 minute more. Add rice and saute, stirring, about 2-3 more minutes. Add water or broth, stir, raise heat and bring to a boil. Cover; lower heat to lowest possible setting and cook for 20 minutes. Do not lift lid! After 20 minutes, remove from heat; crack lid and let set for 5 minutes. Stir and serve. Serves 8.