RICE AND NOODLES|
1 cube butter or margarine
1 c. white rice
1/2 bag coiled vermicelli
2 (14 oz.) cans chicken broth
Brown in 1 cube of butter 1 cup of white rice and coiled
vermicelli, crunched fine. Pour in slowly, two cans of chicken
broth. Bring to a boil and then let simmer, covered for 25
minutes. Tasty additions are pine nuts, pork (sausage or cut
up chops), finely cut chicken or whatever your imagination says
tastes good. Makes 8 servings, 1/2 cup size.
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