Perfect Pilaf

         Yield: 6 Servings
Categories: Pasta, Rice

1/4 lb Mushrooms, sliced 1/2 c Vermicelli noodles, broken -in small pieces 2 tb Butter or margarine 1 cn Ready-to-serve chicken or -beef broth, (14 oz) 1/2 c Regular rice, uncooked In a saucepan, brown mushrooms and vermicelli noodles in butter; stir often. Add broth and rice. Cover; bring to boil. Reduce heat; cook over low heat 20 minutes or until rice and pasta are tender. Stir occasionally. Makes about 3 cups. NOTES : I don't use the mushrooms. Tastes just like "Rice-a-Roni", and not any more difficult. Recipe by: Pamela Creeden/Corona, CA & Jubail, KSA Posted to MC-Recipe Digest V1 #663 by Creedenite@aol.com on Jul 9, 1997