1 stick butter
handful broken vermicelli noodles
1 1/2 c. long grain rice
1/2 tsp. salt
4 c. clear chicken broth

In a large pot (holds at least 8 cups), melt 1 stick butter.

Add the noodles, rice and salt.

Cook on medium heat until noodles and rice turn a golden color. Stir to turn.

Reduce heat to the lowest simmer and add the broth.

Cover and simmer until broth is absorbed and rice is tender, about 45 minutes, stirring only once.

Submitted by: Joan Zaratzian