Sauté rice and vermicelli; stirring constantly, in olive oil or butter in nonstick pan until rice is translucent, about 2 minutes. Combine rice and vermicelli with broth in steaming pan; season to taste. Cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with fork before serving. Variations: * Turkish cooks sometimes chop and add the white parts of a few scallions at the end of the steaming step. * Substitute 1/2 cup fine egg noodles for vermicelli. NOTES : This popular dish is used interchangeably with plain rice pilaf. Especially good with chicken and lamb stews.

Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre