My cookbook has a few recipes that have been around for years, some with name brand
labels, despite the preponderance of salt and other unhealthy additives, not to mention
chemicals in those commercial products. This recipe I picked up by viewing a PBS program
on vegetarian cooking, which I'm not that crazy about. You can find many recipes on my
web site without meat - or perhaps only some chicken bouillon. This rice pasta pilaf gets
much of its flavor from browning the vermicelli - or thin spaghetti, if you prefer - as well
as the addition of the bouillon before adding the water. It might be familiar to you as
Rice-a-roni, without all the sodium. I use no-sodium bouillon, but the regular kind is fine.

rice pasta pilaf xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxserves 6
1/2 cup vermicelli, broken into 1/2 inch lengths
2 tbsp olive oil
1/2 cup basmati rice
1 tbsp low sodium chicken bouillon
2 cups water
1/4 cup chopped fresh parsley or 2 tbsp dried
Brown vermicelli in oil over low heat in large skillet. Add rice and cook until it
becomes almost clear. Add bouillon and cook for five minutes, stirring. Add water
and parsley, bring to boil, lower heat and simmer until all water is absorbed. Serve.