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Stove Top Directions:

  1. In large skillet, combine rice-vermicelli mix and 2 tablespoons margarine or butter.

  2. Saute over medium heat until vermicelli is golden brown, stirring frequently.

  3. Slowly stir in 2 ¼ cups of water, bring to a boil. (For best flavor, do not add Special Seasonings until step 5.)

  4. Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender. A thin layer of water (about 2 to 3 tablespoons) will remain at the end of cook time.

  5. Stir in Special Seasonings. Remove from heat. Let stand 3 minutes before serving.

Microwave Directions:

  1. In round 2-quart microwaveable glass casserole, combine rice-vermicelli mix and 2 tablespoons margarine or butter.

  2. Microwave uncovered, at HIGH 1 minute. STIR. Microwave at HIGH 1 to 2 more minute(s) or until vermicelli is light golden brown.

  3. Remove dish from microwave and allow to cool for 1 minute. Caution; dish will be hot.

  4. Slowly stir in 2 ¾ cups of water, and Special Seasonings.

  5. Microwave uncovered, at High 18 to 21 minutes or until rice is tender. Let stand 5 minutes before serving.