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.