Ingredients
- 1/2 cup Vermicelli
- 3/4 cup rice
- 14 1/2 oz. Soup stock
- 1/2 tsp. Salt
- 1/2 tsp. White pepper
- 1/2 tsp. Italian herbs
- 2 tbl. Butter
Break up vermicelli noodles into 1 inch pieces or smaller. Saute the rice and vermicelli in the butter lightly, then add the soup stock and spices. Cover and cook on low until water is absorbed and rice is tender.