Directions

1. Rinse the rice until the water runs clear. Soak, then drain and set aside.
2. Heat olive oil in a saucepan over low heat. Add the vermicelli and stir continuously until deep golden brown. Do not leave unattended, as it burns easily.
3. Add the drained rice, butter, and salt. Stir well and allow the butter to melt.
4. Pour in the water and increase heat to medium. Bring to a boil, then cover, reduce heat to low, and simmer for 10–12 minutes, or until the liquid is absorbed.
5. Remove from heat and let rest for 5 minutes before fluffing with a fork.
6. Garnish with toasted slivered almonds and fresh parsley. Serve with stews or your protein of choice.