Rice Pilaf

• 12 cup butter or 12 cup margarine
• 4 ounces cappelini, uncooked and broken in quarters
• 2 cups rice, converted
• 4 cups water
• 2 chicken bouillon cubes
• minced garlic, to taste
• 2 tablespoons parsley
• salt, to taste
• pepper, to taste

1. Brown vermicelli in butter and minced garlic.
2. Add dry rice and stir.
3. Pour 4 cups of boiling water mixed with the bouillon cubes over mixture.
4. Add salt and pepper to taste.
5. Add parsley.
6. Cover and cook on lowest heat for 30 minutes.
7. Turn off heat and leave covered for an additional 30 minutes.

butter, cappelini, rice, water, chicken bouillon cubes, garlic, parsley, salt, pepper

Taken from www.food.com/recipe/rice-pilaf-220054 (may not work)