RICE WITH VERMICELLI

2 cups pearl rice (long grain works also, but pearl is preferable)
1 large yellow onion, finely chopped
6 Tbsp. butter
2 1/2 Tbsp. vegetable oil
8 oz. vermicelli1 broken into pieces approximately 1 1/2 inches in length
4 cups boiling water
1 tsp. salt

Cover the rice with boiling water, swirl and drain; then rinse with cold water and pour into a colander or fine sieve. Set aside to drain.

In a heavy 2 1/2 to 3 quart saucepan with a tight-fitting lid, heat the butter and oil together. Add the chopped onion and saute over moderate heat for 4 to 5 minutes or until it is lightly browned.

Add the vermicelli pieces and continue sauteing for 2 minutes, or until they are lightly colored.

Finally, stir in the rinsed and drained rice and stir for another minute, or until the grains are transparent and well-coated with the butter-oil mixture.

Add 4 cups boiling water and 1 tsp. salt to the rice and vermicelli, bring back to a boil, and adjust the heat so the liquid is simmering gently. Cover the saucepan tightly and cook for about 15 minutes, or until the rice is fluffy and all the water has been absorbed.

Gently stir the rice, taste for salt, and serve.

Servings: 8
Source: The Groaning Board Newsletter (1980)