1/2 c. butter
1 ½ c. white long grain rice
1 c. vermicelli pasta, broken in half
3 c. chicken broth
1/2 c. white wine
1/2 tsp. salt
1/3 c. sliced almonds, toasted
Melt butter in large saucepan. Add rice and pasta. Sauté until golden brown. Add chicken broth and white wine. Bring to a boil. Reduce heat and cover pan with lid. Simmer until liquid is absorbed, about 20 minutes. Remove from heat. Season with salt and toss in toasted almonds. Serve immediately. Rice may be refrigerated up to 2 days. This will also freeze well.
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