Armenian Pilaf - cooking recipe

Ingredients

1 1/2 cups long grain white rice
2 ounces vermicelli (May substitute Angel Hair Pasta)
2 tablespoons butter
1 tablespoon safflower oil (Olive oil may be used, but may taste slightly different)
3 cups organic chicken broth (unsalted)
1/2 teaspoon salt

Preparation

Put the butter and oil in a medium sauce pan. Break Vermicelli into two inch pieces and place in butter.
Heat the butter, oil and Vermicelli, on medium heat, stirring constantly, until the Vermicelli is golden brown. During this time, the butter and oil will foam. This is fine, just keep stirring until all of the Vermicelli is golden brown.
Pour the chicken broth into the pan, which will stop the frying of the Vermicelli.
Add rice, and continue to heat, until the broth starts to boil.
Cover the pan, with a tightly fitting lid, lower heat, to lowest temp, and allow to simmer for 20 minutes, without stirring or lifting the lid.
After 20 minutes, stir rice mixture, and recover. Allow to sit another 10-15 minutes. When the liquid is fully absorbed, it is ready to serve.