1 cup Basmati rice (or other quality long grain rice)
½ cup vermicelli pasta crumbled into 1 inch long pieces

½ cube butter
1 ½ cup chicken broth
½ cup water
1 tsp. Salt
½ tsp. Pepper

Add vermicelli and butter into a deep, covered pan suitable for cooking rice.  Heat uncovered until the vermicelli is golden brown.  Add rice, chicken broth and water, and mix well.  Bring to a boil, then lower heat and cover.  Simmer for 25 minutes or until rice is cooked.  Turn off heat and let sit a few minutes.

***Pilaf is also good with the addition of pine nuts, minced dry apricots or sautéing ¼ cup of minced yellow onions in the butter just after browning off the vermicelli***

(, Gutsy Gourmet, 2001)