I've posted this before. It rocks!

{ Exported from MasterCook Mac }

Rice Pilaf

Recipe By: , 2/15/97, posted to r.f.cooking
Serving Size: 4
Preparation Time: 0:35
Categories: Entrees

Amount Measure Ingredient Preparation Method
1 cup long grain white rice
12 pieces vermicelli pasta noodles (12 to 15)
2 C chicken bouillon
1 tbsp butter (1 to 2)

Melt butter in saucepan. Add rice and stir now and then til it
browns...be careful not to let it burn. When rice is evenly browned,
add the vermicelli which you have broken into 2-3 in lengths and the
bouillon. Bring to a boil, reduce flame, cover, and simmer til liquid
is absorbed...probably about 20 minutes or so.

Serve as is or with a little pat of butter.

If you try it, let me know how you like it.

‹‹‹‹‹
Notes: This recipe came from my 4th grade teacher's mother, a lovely
Armenian woman, nearly 50 years ago! I wouldn't make pilaf any other
way....and it always gets raves. Elizabeth Dean Brooks,
rec.food.cooking

Schaller notes: I use 3/4 cup of rice and 1/4 cup of orzo pasta; or, if
I use vermicelli, I use at least twice as much than Libby's recipe calls
for.

Per serving (excluding unknown items): 36 Calories; 3g Fat (84% calories
from fat); 1g Protein; 1g Carbohydrate; 8mg Cholesterol; 771mg Sodium
Food Exchanges: 1/2 Fat
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-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!