Rice and Vermicelli Pilaf

1/2 cup broken vermicelli
4 tablespoons butter or margarine
1 cup long-grain white rice
1 can (14 1/2 oz) regular strength chicken broth
salt & pepper
1 tablespoon chopped parsley (optional)

In a 2-quart sauce pan over medium heat, cook vermicelli in butter until softened (about 4-5 minutes).

Add rice and cook one minute more.

Add broth and salt and pepper to taste.
Cover and bring to a boil; reduce heat and simmer until rice is al dente and all liquid is absorbed (20 to 25 minutes).

Fluff up with a fork and toss gently with parsley, if used.

Serves 4 to 6