Ingredients
1 cup long grain rice
1/2 cup broken vermicelli
3 tbsp freeze dried chives
3 tsp dry chicken bouillion
1 tsp thyme
3/4 tsp onion powder
3 tbsp butter
Preparation
Mix 3 tbsp butter over medium heat. Add pilaf mixture. Cook and stir until light brown. add 2.5 cups water and bring to a boil. Reduce heat, simmer covered for about 15 minutes.
