Miss Jackie Pratt who is a student at Westmoor makes this pilaf and after making and tasting it, I recommend it to you. 1/2 cube butter
1/4 cup vermicelli, broken
1/2 teaspoon salt
1 cup rice
2 cups clear chicken broth
NOTE: The canned chicken broth doesn't quite make the two cups, so just add enough water to complete the measurement.
In a skillet melt half of the butter, add the fourth-cup broken vermicelli and brown over medium-low heat. Add the two cups chicken broth, the cup of rice and the half teaspoon of salt and the rest of the butter. Cover and bring to a boil. Lower heat and cook for 10 minutes; stir, cover again and cook 10 minutes longer. Twenty minutes total cooking time. Serves 6.
