Title: Armenian rice pilaf
 Categories: Rice
      Yield: 8 Servings
 
    1/4 lb Butter or margarine
    1/2 c  Vermicelli
      2 c  Uncooked long-grain rice
      4 c  Boiling hot chicken broth
      1 ts MSG (optional)
           Salt
 
  Melt butter in heavy pan or Dutch oven. Break vermicelli in small
  pieces, add to pan and cook until golden brown, stirring constantly.
  Add rice and stir until rice is well coated with butter. Add boiling
  broth and MSG and season to taste with salt. Cook, covered, over low
  heat until liquid is absorbed, about 25 minutes. Stir lightly with
  fork. Let stand in warm place 15 to 20 minutes before serving.