Ingredients
1/4
cup butter or margarine
25
strands of vermicelli pasta
1
cup long grain white rice
1/2
cup slivered and blanched almonds, toasted
Directions
1.
1. Melt butter in a medium saucepan.
2.
2. Crunch up vermicelli pasta into approximately 1-inch lengths.
3.
3. Saute pasta in butter until golden brown.
4.
4. Add chicken broth to butter and vermicelli. Bring to a boil.
5.
5. Add rice. Cover. Simmer for 10 minutes.
6.
6. Add toasted almonds, chopped dates and coconut to rice. Continue to simmer for 10 more minutes.
7.
7. Remove rice from stove. Let stand, covered, for 5 minutes.
8.
8. Fluff with a fork. Serve immediately.
Columbus Restaurants
