Seasoned Vermicelli and Rice

• 1-1/2 tsp (7 ml) margerine
• 1/2 cup (125 ml) chopped onion
• 1/2 cup (125 ml) instant long-grained rice, uncooked
• 2 oz (56 grm). vermicelli, uncooked and broken into 1-in. pieces
• 1-1/4 cups (300 ml) water
• 1 (4 oz (112 grm).) can sliced mushrooms, drained
• 1-1/2 chicken-flavored bouillon granules
• 1/2 tsp (2 ml) dried oregano
• 1/2 tsp (2 ml) dried thyme
• 1/8 tsp (1 ml) freshly ground pepper
• 2 tbsp (30 ml) chopped fresh parsley

1. Melt margerine in a saucepan over medium-high heat.
2. Add onion, and saute until tender.
3. Add rice and vermicelli; saute 3 minutes or until lightly browned.
4. Combine water and next 5 ingredients.
5. Add to rice mixture, stirring well.
6. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until rice and pasta are tender and liquid is absorbed.
7. Fluff with fork, and stir in parsley.

margerine, onion, rice, vermicelli, water, mushrooms, chicken, oregano, thyme, ground pepper, parsley

Taken from online-cookbook.com/goto/cook/rpage/000AD4 (may not work)