Cooking web notes

1/4 c. butter
1 handful vermicelli (about an inch in circumference), broken into 1/2-1 inch pieces
1 cup rice
some chopped onion
2 c. water
3 chicken bouillon cubes
1 can chicken broth

In a skillet, saute the vermicelli in butter until golden. Add rice, onion, water, broth and bouillon. Bring to a boil, cover and turn to low. Cook about 30 minutes or until done. Stir periodically, add more liquid if necessary.

Holly's Note:
This is a terrific side dish for most any meal, especially in place of potatoes. Use beef bouillon and beef broth if you're serving a meat dish.