- 1 tablespoon oil
- 1/2 pound pasta, vermicelli or spaghetti
- 1 cup long grain rice
- 1 small onion, chopped
- 1 tablespoon chopped fresh parsley leaves, or 1 teaspoon dried parsley
- 2 cups chicken or beef broth
Begin by placing the oil in a pot and breaking the dried noodles into 1/2 to 1-inch pieces. Turn on the heat and stir the noodles in the oil until they begin to brown slightly. Add the rice, onion, parsley, and broth. Stir mixture, cover tightly, and cook as you would regular rice, approximately 20 minutes. Fluff rice with a fork and serve.