VERMICELLI WITH RICE 1/2 c. butter 1 1/2 c. rice 1 1/2 c. vermicelli (broken) 1/4 c. chopped onion 2 (16 oz) cans chicken broth 1/2 c. water 2 cubes boulion
Saute rice, vermicelli, and onion in butter until brown. Add remaining ingredients and boil for 25 min. Add more water if needed.
Haylee’s Note: This recipe is adapted from a pinch of salt lake. I used spaghetti instead of vermicelli, and it was still good. I also added a little more butter and some salt. The original recipe calls for mushrooms too which would be delicious!! I added some green onion for color—next time I will add even more.