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> DATE NIGHT JUNE 9th-a casual early summer menu > Recipes > Pasta > Rice and vermicelli
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Rice and vermicelli

Melt 1 stick of butter in a stock pot. Break 4 ounces of vermicelli into pieces, drop in pot and coat with butter. Add 2 cups of rice, stir to coat. Add 3 cans reduced sodium chicken broth, cover and cook 25 minutes until tender. (It will be a little sticky)
 
 
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