1/4 c. oil
1/2 c. vermicelli or very fine egg noodles, crushed into sm. pieces
2 c. chicken broth
1 c. long grain rice or bulgur (cracked wheat)
1/2 c. butter, melted
3/4 c. almonds, pine nuts, walnuts or pecans, toasted

Saute vermicelli in 1/4 cup oil until brown. Add 2 cups chicken broth. Bring to boil. Add rice. Bring to boil, cover and simmer 20 minutes until liquid is absorbed. Add butter and nuts. Toss well. Serves 6 to 8.