Buttery Rice with Vermicelli

Ingredients

• 3 servings almond-raisin butter 
• 0.3 cup butter 
• 3 cups chicken broth fat-free
• 0.5 teaspoon pepper 
• 2 cups rice long-grain uncooked
• 0.5 cup vermicelli uncooked
• 0.5 teaspoon salt 

Equipment

• bowl
• sauce pan

Directions

1. Combine rice and water to cover in a large bowl. Scrub rice with hands; drain. Repeat procedure 4 times or until water is no longer cloudy. Soak rice in water to cover 3 hours; drain.
2. Melt butter in a 4-quart saucepan over medium-high heat; add pasta, and saute 5 minutes or until golden.
3. Add rice; cook, stirring constantly, 1 minute. Stir in broth, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Spoon into a serving dish.
4. Drizzle with Almond-Raisin Butter.