Fry Chik Pilaf

• hot water
• 1/2 c. Uncle Ben's rice (brown optional)
• 1 lb. vermicelli
• 1 to 2 (12.5 oz.) cans Fry Chik
• 1/4 c. margarine or butter
• 1 to 2 vegetable bouillon squares
• 1 to 2 Tbsp. "Emes" instant vegetarian "chicken-style" soup base

1. In a very large saucepan, melt margarine.
2. Break up vermicelli into 1 to 2-inch pieces and drop into margarine.
3. Stir until browned all over.
4. Add rice and stir.
5. Quickly add 5 to 6 cups of hot water and stir.
6. Add bouillon and soup base.
7. Cook about 20 minutes until rice is done, making sure it doesn't go dry and stir now and then.
8. Cut up Fry Chik into 1/2 to 1-inch pieces and add. (You may add a little of the Fry Chik juice, if desired.)
9. This should be cooked down enough to be just moist and not watery when rice is done.
10. Serve with a salad and a vegetable.
11. Will feed a large crowd.

water, uncle bens rice, vermicelli, fry chik, margarine, vegetable bouillon squares, vegetarian

Taken from www.cookbooks.com/Recipe-Details.aspx?id=636526 (may not work)