1/2 stick butter
1 chopped onion
1 coil vermicelli, broken
2 c. chicken broth or stock
1/4 to 1/2 c. pine nuts (optional)
1 c. converted rice

Saute onion and vermicelli and pine nuts in butter until golden. Add broth and bring to boil. Add rice. Turn heat to low and cover and cook 1/2 hour. The sauteing can be done ahead. Just throw in the broth, boil and add rice 1/2 hour before serving.