Serves 4
2 Tbs. butter
1/2 cup long grain white rice
1/2 cup vermicelli, broken into 1/4 inch pieces
1/2 tsp Italian herb seasoning
1/4 tsp salt
1/4 tsp garlic salt
1/2 tsp oregano
Dash of lemon pepper
2 cups hot chicken broth
1/2 cup California Dry Vermouth
Melt the butter in a large pan. Saute the rice and vermicelli until browned. As it is cooking, season with the spices, stirring often so the rice and vermicelli does not stick. When browned, stir in the hot chicken broth and Vermouth. When it comes to a boil, turn the heat to low, cover and simmer for 30 minutes.