3 tablespoons butter
1/2 cup broken vermicelli
1 cup long grained rice
2 cups chicken stock
Heat oven to 350. In medium sauce pan over medium heat, heat butter and saute vermicelli until golden. Add rice and stir until kernels are coated, about 1 minute. Add stock and bring to a boil.
Transfer to 2 1/2 quart casserole dish coated with cooking spray. Cover and bake until liquid is absorbed and rice and pasta are tender, 40-45 minutes.