shahreaux
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Ingredients:
In a pot, melt 2 tablespoons butter and oil over medium heat and toast ½ cup broken vermicelli until golden.
Add 1 cup rinsed rice, 1 ½ cups chicken stock and ½ teaspoon salt.
Bring to a boil, then cover and cook on low for 12-15 minutes until the liquid is absorbed.
In a small pan, toast ¼ cup slivered almonds or pine nuts in a little butter or oil until golden.
Stir the toasted nuts and optional 2 tablespoons raisins or dried cranberries into the rice before serving.