Egyptian Rice With Vermicelli

Ingredients

• 1 cup dry vermicelli
• 1 tablespoon olive oil
• 1 cup long-grain rice
• 1/2 cup chopped onion
• 2 1/4 cups boiling chicken stock

Directions

1. 1

   Break the vermicelli into 1-inch pieces (or use an Arab or Indian brand that is already broken up).

2. 2

   In a wide non-stick skillet, saute onion in oil till translucent, and remove from pan.

3. 3

   Saute vermicelli pieces in leftover oil till golden (this happens mroe quickly than you expect it to).

4. 4

   Add onions back to pan and add rice; stir to combine.

5. 5

   Pour in boiling stock, stir.

6. 6

   Cook over very low heat for about 20 minutes.

7. 7

   This time will vary depending on the age and type of rice you use.

8. 8

   If desired, stir in a pat of butter before serving.