|Vermicelli||3⁄4 Cup (12 tbs), crushed into 3/4 inch size|
|Long grain rice||1 Cup (16 tbs)|
|Chicken broth||28 Fluid Ounce (Two 14 Fluid Ounce Cans)|
Melt butter in three quart size pot.
Add all vermicelli and brown, stirring constantly, until near burning point.
Add all of rice and stir mixture.
Add 2 cans chicken broth and stir.
Give a couple of shakes of salt and pepper and stir mixture well.
Cover and cook until all of broth has been absorbed.
Cook over low heat.
Takes approximately 20 minutes.
Turn heat off and let sit about 10 minutes.
Good with chicken or steak.