Ingredients

• 2 ounces vermicelli noodles, uncooked
• 2 tablespoons unsalted butter
• 1 cup parboiled rice, uncooked
• 2 cups water
• 1 tablespoon Mrs. Dash^® Onion and Herb seasoning blend
• 1 teaspoon chicken-flavor bouillon granules

Preparation

1. In a skillet over medium heat, melt 1 tablespoon butter.
2. Break vermicelli noodles into 2-inch pieces and cook, stirring often until noodles begin to brown.
3. Add remaining butter and rice. Stir to combine.
4. Add water, Mrs. Dash herb seasoning and chicken bouillon granules to skillet. Stir to blend ingredients.
5. Cover and bring to a boil. Reduce to low heat and simmer 20 minutes. Do not remove the cover.
6. Turn off heat and allow to sit covered for an additional 5 minutes.
7. Fluff with a fork and serve.

Helpful hints

• Angel hair or thin spaghetti noodles can be used in place of vermicelli.
• For comparison, packaged rice pilaf prepared with salted butter or margarine contains 400 to 650 mg sodium per 1/2 cup serving.
• Some low or reduced sodium bouillon granules or cubes contain potassium chloride instead of salt. These are not recommended if you are on a low-potassium diet.
• Freeze extra portions and reheat in the microwave for a very quick starchy side later.