1/2 c. butter (1/4 lb.)
1 yellow onion, diced
1 1/2 c. rice
1 c. vermicelli, broken into small pieces
Before chicken broth
1 c. Parmesan cheese

Saute onion in butter. Stir in rice and vermicelli. Add enough beef or chicken broth to cover rice. Fold in Parmesan cheese; don't stir in very well. Slow heat to a simmer. Cover and do NOT lift lid for at least 30 minutes. Then stir and serve.